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Lemon Mincemeat
From Cassell's dictionary of cookery, 1892
Serves 3
A little brandy may be added if liked. Sufficient for two dozen small pies.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
535Calories
3 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein2.5 g
Carbohydrates140 g
Fiber5.3 g
Sugars117 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium22 mg
Potassium564 mg
Calcium75 mg
Iron1.8 mg
Magnesium34 mg
Phosphorus83 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C182 mg
Vitamin A15 mcg
Vitamin E1 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate7.4 mcg
Choline12 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 831. The excerpt below is the record exactly as published.
Lemon Mincemeat.— Peel two large fresh lemons very thinly, squeeze the juice from them, beiug careful to leave out the pips, and boil the rind until it is tender enough to beat to a paste. Add four sharp apples, pared, cored, and chopped small, half a pound of finely-shred sufit, a pound of currants, half a poxmd of good moist sugar, two ounces of can- died lemon and citron, half a nutmeg, grated, a quarter of a tea-spoonful of powdered mace, a small pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.