Mince Pie
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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.
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Ingredients
- Two cups of flour
- One-half teaspoon of salt
- One teaspoon of baking powder
- Two teaspoons of sugar
- three-quarters cup of shortening
- six tablespoons of water
- one and one-half pounds of mincemeat
Method
- Two cups of flour, One-half teaspoon of salt, One teaspoon of baking powder, Two teaspoons of sugar.
- Place in a mixing bowl and then sift.
- Now rub three-quarters cup of shortening and mix to a dough with about six tablespoons of water.
- Divide the dough, then roll out and cover a pie plate.
- Use one and one-half pounds of mincemeat to fill.
- Cover with a crust and then wash with beaten egg.
- Bake in a moderate oven for forty-five minutes.
- NOTE.--To wash the pie use one-half of beaten egg, using the balance in the chicken filling.
- You know there is a great little story told about the pie-loving New Englanders, and as the story goes, there are only two kinds of pie, namely, "'Tis mince and 'tain't mince." So, as Grandma Perkins says, "This is all mince."