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Mince Pie

From Family receipts, or Practical guide for the husbandman and housewife (1831).

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A historical recipe

Family receipts, or Practical guide for the husbandman and housewife, by H. L Barnum and Roff, A. B., publisher (1831).

United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

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

  • Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.

Ingredients 2 ingredients

  1. a pint of svvret wine
  2. an ounce of cloves

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Of scraped beef free from the skin and Stungs r weigh2lbs,4ibs of suet picked and chop- ped, then add 6 lbs, of currants nicely cleaned and perfectly dry, 3 lbs, of ch< pped apples, the peel and juice of two lemons, a pint of svvret wine, a nutmeg, a quarter of an ounce of cloves, ditto mace, ditto pimento, in finest powder: press the whole into a deep pan when well mixed ;
  2. and keep it covered in a cool dry place.
  3. Half the quantity is enough, unless for a very large family.
  4. Have citron, orange, and lemon-peel ready, and put some of each in the pies when made.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Vegetable peeler
Source not stated by archive.org
Credit

From Family receipts, or Practical guide for the husbandman and housewife (1831), printed page 228, digitised by the Internet Archive: https://archive.org/details/2542037R.nlm.nih.gov

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.