Mincemeat and mincemeat

I have in my cupboard a jar of mincemeat, which may be last year’s or may be the year before… thinking about it, it might even be the year before that! It is just one single jar, and since I am so fond of mince pies I might have to make some more… and I have been looking at my old cookery book, the recipes probably dating from the 1920’s if not before, and I have come across two separate lists of ingredients…

Mincemeat I

  • ½ lb cooking apples, peeled, cored, chopped
  • ½ beef suet (you can use vegetarian suet or butter)
  • zest and juice ¼ lemon (how is that going to make its presence felt? I’d use at least ½ a lemon, or a whole one)
  • ½ sugar
  • 2 oz flaked or nibbed almonds
  • 3 oz candied orange peel
  • 2 oz candied citron (lemon) peel
  • ½ lb each of  raisins, currants, sultanas
  • grated nutmeg
  • ratafia essence
  • rum

Mincemeat II

  • ¾ stoned, chopped dates
  • 1 lb chopped figs (stalks cut off)
  • ½ candied peel
  • 1½ lbs currants
  • 1 lb peeled and cored apples
  • 1 lb beef suet (you can use vegetarian suet or butter)
  • ½ lb sugar
  • ¼ lb Brazil nuts, chopped
  • ½ tsp ground ginger (I would add much more!!)
  • zest and juice of 1 lemon
  • 1/3 bottle of ratafia flavouring
  • 1/3 gill of rum  (I can’t work out how much this is in fluid ounces… maybe 2? Be generous!)

The instructions are the same for both recipes – mix all the ingredients very well together, pack into jars, make airtight… it doesn’t give any instruction as to how long to leave the mincemeat, at least a week I would guess, or as long as possible!



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