Mince Pie Mixture
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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.
Credit
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). 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
- 1-1/2 pounds of suet chopped fine
- 1 quart of stoned raisins
- 2 cupfuls of cleaned currants
- 1/4 pound of citron
- 1 cupful of candied orange
- 1 teaspoonful each of cloves
- 1 tablespoonful of salt
- 1 cupful of molasses
- 3 cupfuls or sugar
- 3 cupfuls of brandy
- 1 cupful of sherry
- 1 cupful of cider
Method
- 3 pounds of lean boiled beef chopped fine, or half beef and half boiled tongue.
- 1-1/2 pounds of suet chopped fine.
- 3 quarts of apples chopped not very fine.
- 1 quart of stoned raisins.
- 2 cupfuls of cleaned currants.
- 1/4 pound of citron cut into thin slices.
- 1 cupful of candied orange and lemon peel shredded.
- 1 teaspoonful each of cloves, allspice and cinnamon.
- Grated zest and juice of two oranges and two lemons.
- 2 nutmegs grated.
- 1 tablespoonful of salt.
- 1 cupful of molasses.
- 3 cupfuls or sugar.
- 3 cupfuls of brandy.
- 1 cupful of sherry.
- 1 cupful of cider.
- Mix the meat and suet together;
- then add all the dry ingredients and then the liquids.
- Pack in an earthen jar.
- It should stand several days before using, and will keep an indefinite time.
- The pies should be made of good puff paste for the upper crust and tart paste for the under one, the edge having three layers as directed on page 451.
- The filling of mince meat should be one and a half inches thick.
- Paint the top crust with egg and trace with a pointed knife some simple design on it, cutting the paste very slightly.
- Bake for one hour and a quarter.
- Glaze the top by sifting a very little powdered sugar over it a few minutes before removing it from the oven.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.