basic mincemeat

Categories
Fruits
Preserves
British
Yield
12 Servings
MeasureIngredient
750 grams Raisins
500 grams Candied peel
500 grams Sultanas
500 grams Currants
1 kilograms Apples, chopped
500  Suet (shredded)
750 grams Brown sugar
Rind & Juice of a lemon
Rind & Juice of an orange
30 grams Mixed spice
½  Grated nutmeg
500 millilitres Brandy or Rum

Pass the raisins, peel and half the sultanas and currents and the apples through a mincing machine. Then add the remainder of the fruit, suet, sugar, rind and juice of the orange and lemon, spice, nutmeg and Brandy (or Rum). Mix well and leave covered in a jar. Stiring every day for one week.

Turn into jars, leave 1" space from the top & Cover. Mincemeat should be kept a few weeks before using.

** This recipe is from 1933 edition Radiation Cookery Book From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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