Green Tomato Mince Pie
A historical recipe from American Cookery November, 1921, by Janet McKenzie Hill (1921).
A historical recipe
American Cookery November, 1921, by Janet McKenzie Hill (1921). Project Gutenberg eBook #26032.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.
Source and licence
From American Cookery November, 1921, by Janet McKenzie Hill (1921). Digitised by Project Gutenberg, eBook #26032 (https://www.gutenberg.org/ebooks/26032). 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 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.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
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Ingredients
- One peck of green tomatoes
- 2 tablespoonfuls salt Boil all together
- one cup of vinegar
- one cup of chopped apple
Method
- One peck of green tomatoes, put through a food chopper.
- Boil, drain and add as much water as juice drained out.
- Scald and drain again.
- Add water as before, scald and redrain.
- This time add half as much water, then the following:-- 3 pounds brown sugar 2 pounds raisins 2 tablespoonfuls nutmeg 2 tablespoonfuls cinnamon 2 tablespoonfuls cloves 2 tablespoonfuls allspice 2 tablespoonfuls salt Boil all together, and add one cup of vinegar.
- Cook till thick as desired.
- Put in jars and seal.
- To one pint of this mixture add one cup of chopped apple and the juice and rind, grated or ground.
- Sweeten to taste, fill crust and bake as the usual mince pie.
- Evaporated apples may be used, but grind before soaking and do not cook.
- These pies will not harm children, and are very inexpensive, as compared to those made of mincemeat.