Lemon Mincemeat

Name: Lemon Mincemeat
Cuisine: Northern Europe
Ingredients: currants ½ lb.; stoned and chopped raisins ½ lb.; Large lemons 2; finely sifted sugar 1 lb.; brandy one or two glasses.; candied fruits and chopped blanched almonds also to taste; candied fruits and chopped blanched almonds also to taste; cloves, mace and nutmeg to taste; cloves, mace and nutmeg to taste; finely shredded beef suet ¾ lb.; cloves, mace and nutmeg to taste

Frome, Somersetshire, 1852

Preparation info

Difficulty
Complex

Appears in

Good Things in England

By Florence White

Published 1932

About

Ingredients

Large lemons 2
finely sifted sugar 1 lb.
currants

Europe
United Kingdom
Dessert
Gluten-free

Method

Wash the lemons, cut them in halves, squeeze out the juice and strain it.
Boil the lemon skins in water till soft enough to pound to a paste.
Pound them to a paste, add the sugar and pound the two together.
Then mix in the rest of the ingredients and mix well, adding the brandy last of all.