Mincemeat, without Beef
From Cassell's dictionary of cookery, 1892
Serves 20
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 930. The excerpt below is the record exactly as published.
mincemeat, without beef, and nearly fill the patty-pans with the mixture. Put them into a moderately quick oven to set. Ice them with the whites of the eggs, previously beaten to snow, with a quarter of a pound of pounded loaf sugai-, and place them in the oven again until they are of a nice rich brown. Mincemeat, with Beef. — Stone and cut two pounds of raisins (Valencias), wash and dry two pounds of currants, mince one pound of lean beef, free from skin and gristle, chop two pounds of beef suet very fine, add two 2>ounds of moist sugar. Cut into small pieces sLx ounces of mixed candied peel — -orange, citron, and lemon. Pare and core a pound of apples, grate a small nutmeg and the lind of two lemons, squeeze the juice of one, add a full tea- spoonful of allspice, and a pinch of salt. Mix these ingredients well together, pour over them a largo wine-glassful of brandy ; press tightly into an eai-then jar and exclude the air. Mincemeat is best made a fortnight before it is wanted. "SMien about to use it, take from the bottom of the jar. Probable cost, 6s. for this quantity. Mincemeat, without Beef. — Weigh a pound of good beef suet after chopping it as finely as possible, also a pound of stoned raisins ; cut them across, but do not chop. Well wash and dry half a pound of currants, and pare, core, and chop the same weight of russet apples — these are best for this purpose, as they are less watery. Add two pounds of powdered sugar, a quarter of a pound of mixed candied peel— lemon, citron, and orange (minced) — a little powdered clove, two ounces of orange- marmalad
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