Excellent Mincemeat

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
ingredients
Instructions (4)
  1. Grate the rinds of the lemons; squeeze out the juice, strain it, and boil the remainder of the lemons until tender enough to pulp or chop very finely.
  2. Then add to this pulp the apples, which should be baked, and their skins and cores removed.
  3. Put in the remaining ingredients one by one, and, as they are added, mix everything very thoroughly together.
  4. Put the mincemeat into a stone jar with a closely-fitting lid, and in a fortnight it will be ready for use.
Original Text
EXCELLENT MINCEMEAT. 1310. INGREDIENTS.—3 large lemons, 3 large apples, 1 lb. of stoned raisins, 1 lb. of currants, 1 lb. of suet, 2 lbs. of moist sugar, 1 oz. of sliced candied citron, 1 oz. of sliced candied orange-peel, and the same quantity of lemon-peel, 1 teacupful of brandy, 2 tablespoonfuls of orange marmalade. Mode.—Grate the rinds of the lemons; squeeze out the juice, strain it, and boil the remainder of the lemons until tender enough to pulp or chop very finely. Then add to this pulp the apples, which should be baked, and their skins and cores removed; put in the remaining ingredients one by one, and, as they are added, mix everything very thoroughly together. Put the mincemeat into a stone jar with a closely-fitting lid, and in a fortnight it will be ready for use. Seasonable.—This should be made the first or second week in December.
Notes
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