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Lemon Mincemeat
Preserves

Mincemeat (qv) made with a large proportion of chopped whole lemon. Mrs.B uses currants, suet, sugar, candied lemon peel, citron, apple and lemon.


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

LEMON MINCEMEAT.
1293. INGREDIENTS: 2 large lemons, 6 large apples,½ lb. of suet, 1 lb. of currants,½ 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.




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