Mince-meat, Lemon

Ingredients

• Three lemons
• five tart apples
• Y2 lb. of suet
• I lb. of currants
• x/2 lb- of brown sugar
• I oz. of candied citron
• I oz. of candied lemon
• one-half a nutmeg
• one small salt-spoonful of powdered mace
• one pinch of salt

Method

1. 1

   Put the thin yellow rind into a saucepan with a little water, and when tender, mash it into a paste.

2. 2

   Mince the apples, shred the suet, mince the candied citron and lemon, and squeeze the juice of the lemons.

3. 3

   Mix all together, adding the paste of lemon-rind, sugar, powdered spice, and salt.

4. 4

   Cover tightly in a jar and allow to stand for a week or ten days.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 289. The excerpt below is the record exactly as published.

Mince-meat, Lemon. — Three lem- ons, five tart apples, Y2 lb. of suet, I lb. of currants, x/2 lb- of brown sugar, I oz. of candied citron, I oz. of can- died lemon, one-half a nutmeg, grated, one small salt-spoonful of powdered mace, one pinch of salt. Put the thin, yellow (not the white) rind into a saucepan with a little water, and when it becomes very tender take it out and mash it into a paste. Pare, core, and mince the apples, shred the suet finely, mince the candied citron and lemon, and squeeze and strain the juice of the three lemons

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