Mince Pie
A historical recipe from Better Meals for Less Money, by Marietta McPherson Greenough (1917).
A historical recipe
Better Meals for Less Money, by Marietta McPherson Greenough (1917). Project Gutenberg eBook #34509.
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 Better Meals for Less Money, by Marietta McPherson Greenough (1917). Digitised by Project Gutenberg, eBook #34509 (https://www.gutenberg.org/ebooks/34509). 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.
Method
- Line a perforated tin plate with paste, rolled one-fourth inch thick;
- fill with mince meat, moisten edges with water, and cover with an upper crust with a few small gashes cut in it;
- turn the edge under lower crust about half an inch, press firmly, and trim edges of paste with a knife, slanting toward the center;
- brush with milk, and bake in a hot oven about half an hour.
Plating
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