1445. LEMON MINCE-MEAT

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Boil four lemons till quite tender.
  2. Pound the boiled lemons in a mortar or chop them up while warm.
  3. Add two pounds of pounded loaf sugar to the lemons.
  4. Let this mixture stand till the next day.
  5. Add two pounds of suet, two pounds of currants, one pound of chopped raisins, a little brandy, and one ounce of mixed spice.
  6. Add port wine and brandy to taste, approximately half a pint of brandy and wine together.
Original Text
1445. LEMON MINCE-MEAT. BOIL four lemons till quite tender, then pound them in a mortar or chop them up while warm, adding to them two pounds of pounded loaf sugar; let this stand till next day, then add two pounds of suet, two pounds of currants, one pound of raisins chopped, a little brandy, one ounce of mixed spice, and port wine, to taste, say half a pint of brandy and wine together.
Notes
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