Mincemeat. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

3 whole lemons ↝ Lemon, raw [Citrus fruits]
2 lbs. of chopped raisins ↝ Raisins [Dried fruits]
1 lb. of chopped sultanas ↝ Apricots, raw [Fruits and Fruit Juices]
2 lbs. of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
2 lbs chopped peel ↝ Orange peel, raw [Fruits and Fruit Juices]
suet, 2 lbs. ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
2 lbs sifted sugar ↝ Sugar, NFS [Sugars and honey]
1/2 lb. chopped candied peel ↝ Orange peel, raw [Fruits and Fruit Juices]
1 oz. of mixed sweet spice ↝ Spices, paprika [Spices and Herbs]
2 ozs. of brown sugar ↝ Sugars, brown [Sweets]
8 apples chopped very small ↝ Apple, raw [Apples]
juice of 1/2 a lemon ↝ Lemon, raw [Citrus fruits]
1/2 pt. of brandy ↝ Brandy [Liquor and cocktails]
1/4 pt. of old port wine

Instructions (4)

Boil 3 whole lemons until quite tender, in very little water, just enough to cover them.
Take out the pips only, and chop up the whole fruit finely, pulp and all.
Add 2 lbs. of chopped raisins, 1 lb. of chopped sultanas, 2 lbs. of currants, 2 lbs chopped peel, suet, 2 lbs sifted sugar, 1/2 lb. chopped candied peel, 1 oz. of mixed sweet spice, 2 ozs. of brown sugar, 8 apples chopped very small.
Mix the juice of 1/2 a lemon squeezed into 1/2 pt. of brandy, with 1/4 pt. of old port wine.

Original Text

Mincemeat. No. 1.
A very old recipe, and good.
Boil 3 whole lemons until quite tender, in very little water, just enough to cover them. Take out the pips only, and chop up the whole fruit finely, pulp and all.
Add 2 lbs. of chopped raisins, 1 lb. of chopped sultanas, 2 lbs. of currants, 2 lbs. chopped peel, suet, 2 lbs. sifted sugar, ½ lb. chopped candied peel, 1 oz. of mixed sweet spice, 2 ozs. of brown sugar, 8 apples chopped very small; mix the juice of ½ a lemon squeezed into ½ pt. of brandy, with ¼ pt. of old port wine.

Notes

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