Mince Pie Filling
A historical recipe from Molly Gavin's own cookbook, by Molly Gavin (1927).
A historical recipe
Molly Gavin's own cookbook, by Molly Gavin (1927). Project Gutenberg eBook #77698.
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 Molly Gavin's own cookbook, by Molly Gavin (1927). Digitised by Project Gutenberg, eBook #77698 (https://www.gutenberg.org/ebooks/77698). 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 7 ingredients
- 1 lb seeded raisins
- 1 lb currants
- 1 lb finely chopped beef suet
- 1 lb sugar
- 2 lb peeled
- ½ lb candied orange peel
- 1 tbp salt
Method
- 1 lb seeded raisins, 1 lb currants, 1 lb finely chopped beef suet, grated rind of 2 lemons, 1 lb sugar, 2 lb peeled, cored and chopped apples, 1½ tsp mixed spices, 1 c cider, 1 tbp salt, ½ lb candied orange peel and citron chopped fine.
- Prepare fruits by seeding the raisins;
- wash and dry both these and currants;
- add suet;
- run the peel through food chopper or chop very fine with a knife;
- mix all together with sugar, spices, grated lemon rind, apples, salt and cider;
- keep at least a week before using, stirring occasionally.
- This quantity will make about 8 good-sized pies, and will keep all winter.
Plating
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