| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | British | Fruits, Preserves, British | 12 | Servings |
INGREDIENTS
| 750 | g | Raisins |
| 500 | g | Candied peel |
| 500 | g | Sultanas |
| 500 | g | Currants |
| 1 | kg | Apples, chopped |
| 500 | Suet (shredded) | |
| 750 | g | Brown sugar |
| 1 | Rind & Juice of a lemon | |
| 1 | Rind & Juice of an orange | |
| 30 | g | Mixed spice |
| 1/2 | Grated nutmeg | |
| 500 | ml | Brandy or Rum |
INSTRUCTIONS
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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