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English Pork Pie

A historical recipe from The Dinner Year-Book, by Marion Harland (1883).

A historical recipe

The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "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.

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Ingredients

Method

  1. 3 lbs.
  2. of lean fresh pork, cut into strips as long as your finger.
  3. 6 large juicy apples.
  4. 2 tablespoonfuls of sugar.
  5. Pepper, salt, and mace to taste.
  6. 1 cup of sweet cider.
  7. 2 tablespoonfuls of butter.
  8. Good pie-paste for an upper crust, made according to receipt given for Thursday of second week in this month.
  9. Put a layer of pork within a pudding-dish;
  10. season with pepper, salt, and nutmeg, or mace.
  11. Next a layer of sliced apples, strewed with sugar and bits of butter.
  12. Go on in this order until you are ready for the crust, having the last layer of apples.
  13. Pour in the cider, cover with a thick crust of good pastry, ornamented around the edge;
  14. make a slit in the middle, and bake in a moderate oven one hour and a half.
  15. Should the crust threaten to brown too fast, cover with paper.
  16. When nicely browned, brush over with butter and close the oven door for a moment;
  17. then wash well with white of egg.
  18. Eat hot.
  19. You will find it very good, odd as the receipt may seem.