Superlative Mincemeat
From Modern cookery, in all its branches, 1884
Serves 20
Adding meat improves the mixture.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 332. The excerpt below is the record exactly as published.
SUPERLATIVE MINCEMEAT. Take four large lemons, with their weight of golden pippins pared and cored, of jar-raisins, currants, candied citron and orange-rind, and the finest suet, and a fourth part more of pounded sugar. Boil the lemons tender, chop them small, but be careful first to extract all the pips ; add them to the other ingredients, after all have been prepared with great nicety, and mix the whole well with from three to four glasses of good brandy
Cook this with the app: pantry check, scaling, and the assistant.