Mrs Beetons Jams and Preserves Revisited
Lemon Mincemeat
450g (1lb) Currants
225g (8oz) Suet
225g (8oz) Sugar
50g (2oz) Candied Lemon Peel
25g (1oz) Citron
6 Large Apples, pared, cored and minced
2 Large Lemons
Mixed Spice, to taste
Pare the lemons, squeeze them and boil the peel until tender enough to mash.
Add the apples to the mashed lemon peel.
Add the chopped suet, currants, sugar, sliced candied peel, citron and spice.
Add the strained lemon juice, stir the mixture well.
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.
Sufficient for 18 large or 24 small pies.
Seasonable. Make this about the beginning of December.
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.
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