Mincemeat, Lemon

Ingredients

• Four large lemons
• twelve large apples
• one pound of suet
• two pounds of currants
• one pound of sugar
• four ounces of candied lemon peel
• two ounces of citron
• mixed spice to taste

Method

1. 1

   Pare the lemons, squeeze them, and boil the peel until it is tender enough to mash.

2. 2

   Add to the mashed lemon peel the apples, which should be pared, cored and minced, the chopped suet, currants, sugar, sliced peel and spice.

3. 3

   Strain the lemon juice into these ingredients, stir the mixture well, and put it in a jar with a close-fitting lid.

4. 4

   Stir occasionally, and in a week or ten days the mincemeat will be ready for use.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 187. The excerpt below is the record exactly as published.

Mincemeat, Lemon. INGREDIENTS. — Four large lemons, twelve large apples, one pound of suet, two pounds of currants, one pound of sugar, four ounces of candied lemon peel, two ounces of citron, mixed spice to taste

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