Crust for Mince Pies
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom.
Associated with United Kingdom by curated dish list: mince pie (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Credit
From Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Digitised by Project Gutenberg, eBook #13887 (https://www.gutenberg.org/ebooks/13887). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- 1/2 lb. of Allinson fine wheatmeal
- 1/2 lb. of medium oatmeal
- 6 oz. of butter
- 1 cupful of cold water
- a tumbler or biscuit cutter
Method
- 1/2 lb.
- of Allinson fine wheatmeal, 1/2 lb.
- of medium oatmeal, 6 oz.
- of butter or vege-butter, 1 cupful of cold water.
- Rub the butter into the flour, add the water, and mix all into a paste with a knife.
- Roll the paste out thin on a floured board, cut pieces out with a tumbler or biscuit cutter.
- Line with them small patty pans, and fill them with mincemeat;
- cover with paste, moisten the edges and press them together, and bake the mince pies in a quick oven;
- they will be done in 15 to 20 minutes.
Plating
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