MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Excellent Mincemeat
Categories: Fruits, Citrus, Beef
Yield: 1 recipe
3 lg Lemons
3 lg Apples
1 lb Seedless raisins
1 lb Currants
1 lb Suet
2 lb Moist sugar
1 oz Candied citron; sliced
1 oz Candied orange-peel; sliced
1 oz Candied lemon-peel; sliced
1 Teacupful of brandy *
2 tb Orange marmalade.
* The British/UK archaic "teacup" measure is 150 mL or 5 fl/oz.
- UDD
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.
This should be made the first or second week in December.
From: Isabella Beeton, Beeton's Book of Household Management, 1861
RECIPE FROM:
https://rachels-kitchen.com
Uncle Dirty Dave's Archives
MMMMM