Lemon Marzipan. — Pound 1 Ooz. of blanched and peeled
Jordan almonds, put with them lOoz. of caster sugar, the
grated peel of one Lemon, and mix them to a stiff paste
with the beaten white of an egg✪ Lemon Marzipan; sprinkle caster sugar on
to some sheets of paper, and force the above preparation
through a syringe with a Jin. star at the end on to the
paper. Cut the paste into 3in. lengths, and shape each
strip into a ring. Sprinkle caster sugar over some sheets
of paper, put them on a baking-slieet, place the rings on,
and bake in a very quick oven ; they should be coloured
in four minutes. When cooked, take the marzipan off
the paper, and put them on a sieve till cold.
Lemon Meringue. — Soak 2 breakfast-cupfuls of stale
breadcrumbs in Iqt. of new milk, then mix with them 1
breakfast-cupful of sugar, the yolks of four eggs, and the
grated rind of one Lemon. Beat these ingredients till
light, then pour into a buttered baking-dish, and bake
like a custard, spreading some fruit jelly over the meringue.
Beat the whites of the four eggs together with 4 table-
spoonfuls of caster sugar and the juice of one Lemon✪ Lemon Meringue to
a stiff froth, spread it over the top, and bake till brown.
Serve either hot or cold.
Lemon Mincemeat. — (1) Boil four ripe and thin-skinned
Lemons in Iqt of water till the water is reduced to 1 pint,
then squeeze and strain the juice of the Lemons into 21b. of
caster sugar; mince the rind and pulp of the Lemons, taking
care to pick out all the seeds, stone and chop lib. of
raisins, and mince finely 21b. of suet; mix them with the
Lemons, adding also 2lb. of currants well-washed and dried,
loz. of mixed ground spices, J pint of brandy and port wine
mixed in equal quantities✪ Lemon Mincemeat, and the water that the Lemons
were boiled in. The mincemeat should be kept in a jar,
tightly covered, till wanted for use.
(2) Mince Jib. of beef-suet very finely together with
three large ajoples, then mix in Jib. of well-washed and
dried currants and 1 teacupful of caster sugar. Squeeze
all the juice out of a large Lemon, and boil the Lemon
till tender, then strain, beat to a pulp, and mix it with
the mincemeat ; strain the juice that was squeezed from
the Lemon over it, add loz. of finely-chopped mixed candied
peel, put the mincemeat into a jar, tie stout paper over,
and keep it in a cool dry place till wanted for use.
For details respecting Culinary Processes, Utensils,
Lem ons- — continued.
(3) Select eight large Lemons, and peel them as thickly
as possible; boil the peel till soft, then strain, and pound
it in a mortar. Stone ljlb. of raisins, and finely chop lib.
of beef-suet; mix them with the pounded peel, also lib.
of caster sugar, the strained juice of three Lemons, and J pint
of brandy. When thoroughly mixed, put the mincemeat into
a jar, tie some stout paper over the top, and keep it in a
dry store-closet till wanted.
(4) Squeeze and strain the juice of three Lemons. Boil
the rinds and pulp in three or four waters till the bitter-
ness is soaked out and they are quite tender, then put
them into a mortar and beat well. When the pounded
Lemon-peel and pulp is quite cold, mix with it lib. of
powdered white sugar, lib. of suet skinned and chopped
very fine, 111), of currants well washed and dried, and Jib.
of raisins stoned and chopped ; mix all well together and
then stir in the strained Lemon-juice and 2 table-spoonfuls
of brandy. ✪ Lemon Mince Pies
Page 303 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Lemon Marzipan. — Pound 1 Ooz. of blanched and peeled
Jordan almonds, put with them lOoz. of caster sugar, the
grated peel of one Lemon, and mix them to a stiff paste
with the beaten white of an egg; sprinkle caster sugar on
to some sheets of paper, and force the above preparation
through a syringe with a Jin. star at the end on to the
paper. Cut the paste into 3in. lengths, and shape each
strip into a ring. Sprinkle caster sugar over some sheets
of paper, put them on a baking-slieet, place the rings on,
and bake in a very quick oven ; they should be coloured
in four minutes. When cooked, take the marzipan off
the paper, and put them on a sieve till cold.
Lemon Meringue. — Soak 2 breakfast-cupfuls of stale
breadcrumbs in Iqt. of new milk, then mix with them 1
breakfast-cupful of sugar, the yolks of four eggs, and the
grated rind of one Lemon. Beat these ingredients till
light, then pour into a buttered baking-dish, and bake
like a custard, spreading some fruit jelly over the meringue.
Beat the whites of the four eggs together with 4 table-
spoonfuls of caster sugar and the juice of one Lemon to
a stiff froth, spread it over the top, and bake till brown.
Serve either hot or cold.
Lemon Mincemeat. — (1) Boil four ripe and thin-skinned
Lemons in Iqt of water till the water is reduced to 1 pint,
then squeeze and strain the juice of the Lemons into 21b. of
caster sugar; mince the rind and pulp of the Lemons, taking
care to pick out all the seeds, stone and chop lib. of
raisins, and mince finely 21b. of suet; mix them with the
Lemons, adding also 2lb. of currants well-washed and dried,
loz. of mixed ground spices, J pint of brandy and port wine
mixed in equal quantities, and the water that the Lemons
were boiled in. The mincemeat should be kept in a jar,
tightly covered, till wanted for use.
(2) Mince Jib. of beef-suet very finely together with
three large ajoples, then mix in Jib. of well-washed and
dried currants and 1 teacupful of caster sugar. Squeeze
all the juice out of a large Lemon, and boil the Lemon
till tender, then strain, beat to a pulp, and mix it with
the mincemeat ; strain the juice that was squeezed from
the Lemon over it, add loz. of finely-chopped mixed candied
peel, put the mincemeat into a jar, tie stout paper over,
and keep it in a cool dry place till wanted for use.
For details respecting Culinary Processes, Utensils,
Lem ons- — continued.
(3) Select eight large Lemons, and peel them as thickly
as possible; boil the peel till soft, then strain, and pound
it in a mortar. Stone ljlb. of raisins, and finely chop lib.
of beef-suet; mix them with the pounded peel, also lib.
of caster sugar, the strained juice of three Lemons, and J pint
of brandy. When thoroughly mixed, put the mincemeat into
a jar, tie some stout paper over the top, and keep it in a
dry store-closet till wanted.
(4) Squeeze and strain the juice of three Lemons. Boil
the rinds and pulp in three or four waters till the bitter-
ness is soaked out and they are quite tender, then put
them into a mortar and beat well. When the pounded
Lemon-peel and pulp is quite cold, mix with it lib. of
powdered white sugar, lib. of suet skinned and chopped
very fine, 111), of currants well washed and dried, and Jib.
of raisins stoned and chopped ; mix all well together and
then stir in the strained Lemon-juice and 2 table-spoonfuls
of brandy.