Title: Excellent Lemon Mincemeat
Categories: Pie Vegetarian Canning
Yield: 1 Batch
| 2 | lg | Lemons |
| 4 | | Apples |
| 1/4 | lb | Candied lemon peel |
| 1/2 | c | Crisco |
| 1 | lb | Currants |
| 1/2 | c | Raisins |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 1 | ts | Ginger |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Allspice |
| 1/4 | ts | Cloves |
| 1/2 | c | Chopped nuts |
| 1 3/4 | c | Sugar |
Extract juice from lemons and remove pips. Now put lemons into saucepan,
cover with cold water, and boil until lemon feels quite tender. Change
water at least twice, drain and pound peel to a paste, add apples, cored,
peeled and chopped, candied lemon peel, Crisco, currants, raisins, salt,
spices, lemon juice, nuts and sugar. Put into jar and cover. This mincemeat
is excellent for pies and tartlets. "A Calendar of Dinners with 615
Recipes" by Marion Harris Neil