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English cookbook, ca. 1850-1870
Page 44
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44 Mince Meat 3 pounds of beef suet picked and chopped fine, 3 pound of currants washed and picked 1 pound and 1/2 of raisins chopped fine 2 pounds of ready dressed roast beef (not [much?] done) chopped fine, 2 pounds of apple chopped fine, 2 and 1/2 pounds of good moist Sugar 2 nutmegs grated, 1 ounce of Salt, 1/2 an ounce of allspice, 1/2 an ounce of cloves, the juice of six lemons and their rinds grated, three quarters of a pint of brandy and a pint of sweet wine. Every time you make mince pies add 1/2 a glass of brandy to the quantity of mince meat you use and put a long slice of candied
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44 Mince Meat 3 pounds of beef suet picked and chopped fine, 3 pound of currants washed and picked 1 pound and 1/2 of raisins chopped fine 2 pounds of ready dressed roast beef (not [much?] done) chopped fine, 2 pounds of apple chopped fine, 2 and 1/2 pounds of good moist Sugar 2 nutmegs grated, 1 ounce of Salt, 1/2 an ounce of allspice, 1/2 an ounce of cloves, the juice of six lemons and their rinds grated, three quarters of a pint of brandy and a pint of sweet wine. Every time you make mince pies add 1/2 a glass of brandy to the quantity of mince meat you use and put a long slice of candied
Szathmary Culinary Manuscripts and Cookbooks
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