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Lemon Mincemeat
From The encyclopaedia of practical cookery, 1892
Serves 16
Keep tightly covered until needed.
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
848Calories
3 gProtein
92 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories848 kcal
Protein3 g
Carbohydrates92 g
Fiber2.2 g
Sugars76 g
Total Fat54 g
Saturated Fat30 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol39 mg
Sodium15 mg
Potassium464 mg
Calcium70 mg
Iron2.1 mg
Magnesium31 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C117 mg
Vitamin A7.3 mcg
Vitamin E1.5 mg
Vitamin K3.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate5.3 mcg
Choline8.7 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 303. The excerpt below is the record exactly as published.
Lemon Mincemeat. — (1) Boil four ripe and thin-skinned Lemons in Iqt of water till the water is reduced to 1 pint, then squeeze and strain the juice of the Lemons into 21b. of caster sugar; mince the rind and pulp of the Lemons, taking care to pick out all the seeds, stone and chop lib. of raisins, and mince finely 21b. of suet; mix them with the Lemons, adding also 2lb. of currants well-washed and dried, loz. of mixed ground spices, J pint of brandy and port wine mixed in equal quantities
Cook this with the app: pantry check, scaling, and the assistant.