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How To make Traditional Mincemeat 14
2 lb Ground beef
1 lb Beef suet
3 1/2 lb Apples, peeled, cored &
Chopped 2 lb Seedless grapes
1 1/2 lb Currents
3/4 c Candied citron
3/4 c Candied lemon peel
2 lb Light brown sugar
1 tb Salt
1 c Molasses
3 c Apple cider
1 ts Mace
1 tb Cinnamon
1 tb Ground cloves
1 tb Allspice
2 ts Nutmeg
1 lb Chopped walnuts
1/4 c Lemon juice
1 c Brandy
Place meat in a very large saucepan with just enough water to cover & simmer for 1/2 hour. Drain meat & return to pan. Add all remaining ingredients, except lemon juice & brandy. Bring mixture to a boil & reduce heat & simmer for 1 1/2 hours, stirring occassionally. Stir in lemon juice & brandy. Ladle mincemeat into sterilized jars & seal, cool & store. Allow the mincemeat to mature for at least 6 weeks before using.
How To make Traditional Mincemeat 14's Videos
Episode 1: Mince pies
How to make homemade mince meat :
How to make homemade shortcrust pastry:
170g plain flour
100g cold butter
1 tbsp caster sugar
1 large egg yolk (use the white to glaze the top of the pies)
Dash of cinnamon
A few tbsps of water to bind
Remember to chill the pastry in the fridge before rolling it out.
180 degrees for 20-25 minutes.
BEST MINCE PIES EVER | Most delicious orange cardamom frangipane mince pies | Food with Chetna
These might just be the best MINCE PIES ever! The recipe is by my friend Milli Taylor, please check out her Instagram here -
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Victorian Mincemeat With Actual Meat
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LINKS TO INGREDIENTS & EQUIPMENT**
Sony Alpha 7C Camera:
Sigma 24-70mm f/2.8 Lens:
Beef Suet:
Vegetarian Suet:
Currants:
Candied Peel:
Ground Mace:
LINKS TO SOURCES**
Modern Cookery for Private Families by Eliza Acton:
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Subtitles: Jose Mendoza | IG @worldagainstjose | @KetchupwithMaxandJose
MUSIC
Thank you to Karl Wohlwend for recording and granting me use of the Christmas Guitar music in this video.
PHOTO
Silent Film Title Card by Farrin N. Abbott, CopyCatFilms:
#tastinghistory #mincepies #christmas
Mincemeat recipe - Perfect filling for your Christmas mince pies | Really Simple Recipes | Vegan
I love making my own mincemeat. And the great thing about this recipe is that I can make it and use it on the same day. I also love all the smells from making my own mincemeat, when I'm finished my house smells like Christmas.
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CHRISTMAS Homemade Traditional Mincemeat
I really would like to make mince pies for the channel with proper hot crust pastry but first! I need mincemeat!! so what better but to make my own. I did a cost comparison as well (at the end of the vlog) very interesting results on that.
Recipe pinned in comments, in description as well as at the end of the vlog.
Hope you enjoy and thanks for watching....
Kerry
????*merch store link below*????
budgetcookinguk@gmail.com
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and in case you're interested, I also have an allotment channel - vlogs Monday to Friday, link here:
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Link to the Crinkle cutters:
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Ingredients:
250g Raisins
375g Currants
100ml Brandy
Zest of 1 lemon/juice of 1/2
300g Shredded Suet
250g dark brown Sugar
85g chopped mixed peel
1 tbsp ground Nutmeg or 1/2 small nutmeg grated
1 large Bramley Apple, peeled & grated
Soak the raisins & currants in the brandy & lemon juice for 1 hour until plumped up, then drain & set the brandy / lemon mixture aside.
Mix all the ingredients together (adding the liquid at the end once everything is well mixed). Spoon and press into sterilised jars, to exclude any air. Cover and leave at least for a fortnight. Will keep in the fridge for up to 6 months.
Mince Pies
Christmas would not be the same without mince pies. Mine, made with home-made mincemeat are delicious. A light, crumby pastry and the rich, fruity mincement. What could be better?
Recipe:
All the recipes on my blog: