Half the quantity is enough, unless for a very large family.
Have citron, orange, and lemonpeel ready, and put some of each in the pies when made.
Mincepies, without Meat.
Of the best apples six pounds, pared, cored, and minced; of fresh suet, and raisins stoned, each three pounds, likewise minced: to these add of mace and cinnamon a quarter of an ounce each, and eight cloves, in finest powder, three pounds of the finest powder sugar, three quarters of an ounce of salt, the rinds of four and juice of two lemons, half a pint of port wine, and the same of brandy. Mix well, and put into a deep pan.
Have ready washed and dried four pounds of currants, and add as you make the pies, with candied fruit.
Lemon Mincepies.
Squeeze a large lemon: boil the outside till tender enough to beat to a mash: add to it three large apples chopped, four ounces of suet, half a pound of currants, and four ounces of sugar. Put the juice of the lemon and candied fruit, as for other pies. Make a short crust, and fill the patty pans as usual.
Egg Mincepies.
Boil six eggs hard, and shred them small: shred double the quantity of suet; then put currants washed and picked, one pound or more, if the eggs were large; the peel of one lemon shred very fine, half the juice, six spoonfuls of sweet wine, mace, nutmeg, sugar, a very little salt, orange, lemon, and citron candied. Make a light paste for them.