Mince Pie
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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
- a pound of beef suet
- a pound of cold beef
- two ounces of citron
- a pound of powdered sugar
- a pound of currants
- a teaspoonful of ginger
- a pint of sherry
- a pint of brandy
- three apples
Method
- Chop very fine half a pound of beef suet, three quarters of a pound of cold beef, three apples which you have peeled, two ounces of citron, and a little lemon-peel;
- add a pound of powdered sugar, half a pound of currants, the same of raisins, a teaspoonful of ginger, the same of nutmeg, half a pint of sherry, and a quarter of a pint of brandy.
- Mix all well together in a jar, which cover, and let it remain for eight days.
- Take some puff paste (Art.
- 284), roll it out thin, and with it line a flat pie-dish, into which place your mince meat, and cover with another layer of paste, which moisten and press all around the edge so as to fasten it securely.
- Brush the top with beaten egg, and send to a moderate oven for about forty minutes, and, if sufficiently done, serve very hot.