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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Lemon Mincemeat, intrigued by the prospect of creating a vintage fruit mince with a modern twist. I found the process surprisingly straightforward, despite the old-fashioned ingredients. The first delightful surprise came when I boiled the lemon peel—it transformed into a soft, fragrant pulp that added a depth of citrus flavour I hadn't anticipated. This recipe is perfect for the weeknight cook eager to try a new project. I found the process of making the mincemeat itself surprisingly easy. I ended up with a tangy, sweet concoction that's perfect for topping off a pork pie. If you're looking for a fun, engaging kitchen project to do while you binge your favorite show, this is it. I'll be making this again—especially since I have a jar of it aging in my pantry now.
