Mrs Beetons Jams and Preserves Revisited
Excellent Mincemeat
900g (2lb) Moist Sugar (Soft Brown Sugar)
450g (1lb) Stoned Raisins
450g (1lb) Currants
450g (1lb) Suet
235ml (8floz) Brandy
3 Large Lemons
3 Large Apples
25g (1oz) Candied Citron, sliced
25g (1oz) Candied Orange Peel, sliced
25g (1oz) Lemon Peel, sliced
2 tbsp Orange Marmalade
Grate the rinds of the lemons.
Squeeze 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.
Add the remaining ingredients one by one, mix very thoroughly together.
Put the mincemeat into a stone jar with a closely fitting lid.
In a fortnight it will be ready for use.
Seasonable. This should be made the first or second week in December.
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.
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