Mincemeat

The pudding and pastry book · Douglas, Elizabeth · 1903

Source: The pudding and pastry book
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (14)

2 lbs. suet ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
3 lbs. raisins ↝ Raisins [Dried fruits]
2 lbs. sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
2 lbs. currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
1 lb. mixed candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
2 lbs. moist sugar ↝ Sugar, NFS [Sugars and honey]
1 dozen sour apples ↝ Apple, raw [Apples]
4 lemons, grated peel and juice ↝ Lemon, raw [Citrus fruits]
2 tea-spoons mixed spice ↝ Spices, poppy seed [Spices and Herbs]
2 " ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
¹⁄₄ lb. pounded sweet almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
2 grated nutmegs ↝ Oil, nutmeg butter [Fats and Oils]
¹⁄₂ pint brandy ↝ Brandy [Liquor and cocktails]
¹⁄₂ pint sherry

Instructions (4)

Mix the sugar, spices and very finely-chopped suet.
Chop the fruit, and peel as fine as possible.
Mix all well together, adding the brandy and wine last.
It is best made several weeks before using.

Original Text

Mincemeat

2 lbs. suet 3 lbs. raisins 2 lbs. sultanas 2 lbs. currants 1 lb. mixed candied peel 2 lbs. moist sugar 1 dozen sour apples 4 lemons, grated peel and juice 2 tea-spoons mixed spice 2   ”      ground ginger ¹⁄₄ lb. pounded sweet almonds 2 grated nutmegs ¹⁄₂ pint brandy ¹⁄₂ pint sherry

Mix the sugar, spices and very finely-chopped suet. Chop the fruit, and peel as fine as possible. Mix all well together, adding the brandy and wine last. It is best made several weeks before using.

Notes

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