Mincemeat

Name: Mincemeat
Cuisine: Northern Europe
Ingredients: Apples 4 lb.; brandy or wine, or both, to moisten.; finely chopped suet, stoned raisins, currants, 2 lb. of each; finely chopped suet, stoned raisins, currants, 2 lb. of each; finely chopped suet, stoned raisins, currants, 2 lb. of each; granulated sugar 2 lb.; lemon the grated rinds of 3, and juice of one; mixed spice to taste; salt ½ oz.; brandy or wine, or both, to moisten.

Mrs. Brewitt, The Priory, Melton Mowbray

Preparation info

Difficulty
Medium

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Apples 4 lb.
finely chopped suet, stoned raisins, currants, 2 lb. of e