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Mince Pie

A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.

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 Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). 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

Method

  1. 4 lb.
  2. beef 15 medium-size apples 4 quinces, chopped 1/2 lb.
  3. citron 3 lb.
  4. raisins, seeded 6 oranges 2 c.
  5. suet 1 lb.
  6. sugar 1 c.
  7. vinegar 3 c.
  8. cider 1-1/2 c.
  9. molasses 2 Tb.
  10. cinnamon 2 tsp.
  11. cloves 2 tsp.
  12. nutmeg Let the beef simmer in sufficient water to cover it well until it is tender, and then allow it to cool in the water in which it was cooked.
  13. This broth may be used as part of the liquid in the mince meat if desired.
  14. Chop the meat very fine with a chopping knife and bowl or put it through a food chopper.
  15. Chop the apples and quinces, cut the citron, and wash the raisins.
  16. Squeeze the juice from the oranges and grate the rinds.
  17. Force the suet through a food chopper or chop it with a chopping knife.
  18. Mix all these ingredients, add the sugar, liquids, and spices, and place in a large vessel.
  19. Simmer slowly for 1 hour.
  20. Stir frequently to prevent scorching.
  21. If the mince meat is cooked in the oven, it is less likely to scorch.
  22. Seal in fruit jars the same as for canned fruit and store for future use.
  23. To bake mince pie, fill the lower crust with the mince-meat mixture, place the upper crust in position, and put the pie into a hot oven.
  24. Gradually reduce the heat, baking the pie for about 45 minutes.
  25. 46.
  26. MOCK MINCE PIE.--If a slightly more economical mince pie than the preceding one is desired, the recipe here given for mock mince pie may be followed.
  27. The various ingredients in the quantities mentioned will make enough for four or five pies of regular size.
  28. To make up more than this is not advisable because the material will not keep so well, nor is it intended to be stored for future use.