Title: Basic mincemeat
 Categories: Fruits, Preserves, British
      Yield: 12 Servings
 
    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
 
  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