Peter Brears' historical mincemeat recipeThis recipe originated in Kendal in the late 18th century
12oz/325g baking apples 8oz/225g currants 2oz/50g raisins 1oz/25g candied orange and lemon peel half tsp ground cinnamon half tsp ground nutmeg juice of half a lemon 1oz/25g chopped almonds eight pint/75ml brandy 1oz/25g candied citron zest of quarter of a lemon
Mix all together, put into jars, screw down and store for a few weeks in a cool place before using as usual.
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