LEMON MINCEMEAT

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Yield
18.0 – 24.0 pies (large/small)
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
INGREDIENTS
Instructions (8)
  1. Pare the lemons, squeeze them, and boil the peel until tender enough to mash.
  2. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced.
  3. Add the chopped suet, currants, sugar, sliced peel, and spice.
  4. Strain the lemon-juice to these ingredients.
  5. Stir the mixture well.
  6. Put it in a jar with a closely-fitting lid.
  7. Stir occasionally.
  8. In a week or 10 days the mincemeat will be ready for use.
Original Text
LEMON MINCEMEAT. 1293. INGREDIENTS.—2 large lemons, 6 large apples, 1/2 lb. of suet, 1 lb. of currants, 1/2 lb. of sugar, 2 oz. of candied lemon-peel, 1 oz. of citron, mixed spice to taste. Mode.—Pare the lemons, squeeze them, and boil the peel until tender enough to mash. Add to the mashed lemon-peel the apples, which should be pared, cored, and minced; the chopped suet, currants, sugar, sliced peel, and spice. Strain the lemon-juice to these ingredients, stir the mixture well, and put it in a jar with a closely-fitting lid. Stir occasionally, and in a week or 10 days the mincemeat will be ready for use. Average cost, 2s. Sufficient for 18 large or 24 small pies. Seasonable.—Make this about the beginning of December.
Notes
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