Mince Pie Filling
A historical recipe from Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907).
A historical recipe
Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Project Gutenberg eBook #52800.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From Lowney's Cook Book Illustrated in Colors, by Maria Willett Howard (1907). Digitised by Project Gutenberg, eBook #52800 (https://www.gutenberg.org/ebooks/52800). 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 2 ingredients
- 3 lbs. raisins seeded
- 3 lbs. citron
Method
- 3 lbs.
- lean beef finely chopped 2 lbs.
- suet finely chopped 3 qts.
- apples finely chopped 3 lbs.
- raisins seeded and chopped 2 lbs.
- currants 3 lbs.
- citron cut in small pieces ½ cup candied orange peel chopped ½ cup candied lemon peel chopped ½ cup lemon juice ¼ cup orange juice 2 tablespoons salt 4 cups sugar 1 cup coffee 2 cups cider 1 teaspoon cloves 1 teaspoon allspice 2 teaspoons cinnamon 3 cups brandy 1 cup sherry 1 cup Currant Jelly Mix all ingredients except brandy and sherry, and cook two hours;
- add liquor;
- let stand in crock for a week before using.
- Roll Puff Paste one half inch thick.
- Cut out in desired shape, wet edges, and place one inch rim on wet edge.
- Prick several times in center that paste may rise evenly.
- Chill.
- Cut cover the size of space inside the rim.
- Decorate top of cover with paste circles, crescents, or diamonds, always wetting under surface with cold water before arranging.
- Chill before baking.
Plating
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