Mince-meat No. 1 Recipe ingredients

• 1 pound of raisins
• 1 pound of currants
• 1¼ pounds of apples
• ¼ pound each of candied citron, orange and lemon
• 1 pound of sugar
• 1 teaspoon of cinnamon
• ½ grated nutmeg
• ½ saltspoon of powdered cloves
• 2 sherry glasses of brandy

To prepare this Mince-meat No. 1 Recipe, first pick and wash the currants, stone the raisins. Peel and slice the apples; they must be weighed after they are prepared. Shred very finely the citron, orange and lemon. Put them all into a large bowl, and mix well, then chop them either on a chopping-board or in a chopping bowl. When the fruit has been sufficiently chopped, return it to the large bowl, and mix in the sugar and spices. Put the mince-meat in a jar and pour the brandy over it. When it is used it should be well mixed, and until it is required must be kept carefully covered. A dessertspoon of mince-meat should be put into a three-inch pie; and as there is no suet in the mince-meat, a piece of butter, the size of a hazel nut, must be placed in the middle of the mince-meat in each pie.