Rich Fruit Mincemeat ◆ An Edwardian Recipe

★ About this recipe: This recipe for a rich fruit mincemeat was taught to pupils of the National Training School for Cookery in Buckingham Palace Road, London between 1909 and 1912.

Jarred correctly and kept in a cool, dark location it can keep for more than a year which is just as well because even after halving all the ingredients we ended up with enough mincemeat to fill 60 mince pies!
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★ Ingredients:

• 450g Currants
• 340g Raisins
• 110g Mixed Peel
• 1 Cooking Apples
• 1 Lemons
• 1 tsp. Mace
• 1 tsp. Cinnamon
• ½ saltspoonful of Salt (about a pinch)
• 20g Caster Sugar
• 2 Cloves
• 225g Beef Suet
• 70ml Brandy
• 70ml Port

★ Full instructions: https://www.handeddown.co.uk/post/chr...
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★ Our Website: handeddown.co.uk ★ Instagram: @handeddown.uk __________________________________________

★ Book Details: High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909) Author: Mrs Charles Clarke, Principal of the National Training School of Cookery Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)
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♪ Music: Angel's Dream by Aakash Gandhi