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Lemon Mincemeat

Boil four ripe, thin-skinned lemons in one quart of water until reduced to one pint, then squeeze and strain the juice of the lemons into two pounds of powdered sugar; mince the rind and pulp of the lemons taking care to remove all the seeds, stone and chop one pound of raisins and mince fine two pounds of suet, mix them with the lemons, adding two pounds of well-washed and dried currants, one ounce of mixed ground spices, one-half pint of brandy and port wine in equal quantities, and the water in which the lemons were boiled. The mince-meat should be kept in a jar tightly covered until wanted for use.