Lemon Mince Meat

Ingredients

• Boil four ripe, thin skinned lemons
• in one quart of water
• two pounds of powdered sugar
• one pound of raisins
• two pounds of suet
• two pounds well washed and dried currants
• one ounce mixed and ground spices
• one-half pint of brandy
• same of port wine
• the water in which the lemons were boiled

Method

1. 1

   Boil lemons until reduced to one pint, then squeeze and strain into powdered sugar.

2. 2

   Mince rind and pulp, stone and chop raisins, mince suet, mix with lemons, add currants, spices, brandy, port wine, and boiling water.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 87. The excerpt below is the record exactly as published.

LEMON MINCE MEAT. Boil four ripe, thin skinned lemons in one quart of water until reduced to one pint, then squeeze and strain the lemons into two pounds of powdered sugar, mince the rind and pulp of the lemons, taking care to remove all seeds ; stone and chop one pound of raisins, and mince fine two pounds of suet ; mix with the lemons, adding two pounds well washed and dried currants, one ounce mixed and ground spices, one-half pint of brandy, same of port wine and the water in which the lemons were boiled

Cook this with the app: pantry check, scaling, and the assistant.