A couple of recipes from the "Magazine of Domestic Economy" which I have I in two rather dilapidated hard back compilations. Copied as written. >From November 1836. Minced Meat. - A pound and a half boiled tongue; two pounds of beef suet; two pounds cleaned currants; one pound cleaned and stewed raisins, chopped fine; three quarters of a pound fine moist sugar; the peel of two large lemons chopped fine; half an ounce cloves and mace; one ounce nutmeg; the juice of one lemon; half-pint brandy; half-pint of port wine; candied peel according to taste. The mixture improves by standing a few weeks, and adding a little brandy from time to time. To be kept in a cool dry place. December 1836. Christmas Pudding.- One pound of bread crumbs, rubbed through the cullender; half-pound flour; one pound and quarter suet, very finely chopped; quarter pound sugar; one pound currants; half-pound raisins, stoned and chopped. Mix well together, and then add - two ounces candied citron; one ounce ditto orange-peel; one ditto lemon-peel; one nutmeg, grated; a little mace; cinnamon and three cloves pounded; quarter of a tea-spoonful of powdered ginger; the peel of one lemon finely-chopped. Mix well again, and then add - one wine-glassful of brandy; one ditto white wine; the juice of one lemon. Mix well together, then stir in gradually six well-beaten eggs. Boil five hours and sift sugar over the top when served. It is exceedingly convenient when making Christmas pudding, to boil several at once in various sized moulds or basins, as they will keep well for a month or six weeks, and can be served on an emergency by merely re-boiling them - say one hour for a pint basin. After the first boiling remove the cloth, and when the pudding is cold cover it with a dry clean cloth. Probably too late for this Christmas, but makes interesting reading - though I wouldn't fancy the literal and original style of mincemeat! Note that this magazine was aimed at upper class ladies, so I can't see any of my ancestors ever reading it. Brian Binns Loughborough, but born in Nottingham.

Hi Brian No I don't fancy the original "mince pies" it doesn't sound very appetising these days :-( The mention of old recipes makes me wonder what became of my mothers recipe books, one in particular, was a large foolscap sized, hard blue covered note book type, it was full of handwritten recipes gathered over the years with a liberal amount of loose leaves and scraps of paper added It was in the second drawer in a cupboard just inside the kitchen, under a marble slab which was used for making pastry on, funny what you remember eh I hope someone acquired it rather than it was binned Must ask around now I think of it Best wishes to all whilst I am here, have a good Christmas and a prosperous New Year May all your brick walls crumble :-) Nivard Ovington in Cornwall (UK) On 22/12/2013 10:23, Brian Binns wrote: > A couple of recipes from the "Magazine of Domestic Economy" which I have I > in two rather dilapidated hard back compilations. Copied as written. > > > >>From November 1836. > > Minced Meat. - A pound and a half boiled tongue; two pounds of beef suet; > two pounds cleaned currants; one pound cleaned and stewed raisins, chopped