Mince Pie
A historical recipe from The Dinner Year-Book, by Marion Harland (1883).
A historical recipe
The Dinner Year-Book, by Marion Harland (1883). Project Gutenberg eBook #49958.
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 The Dinner Year-Book, by Marion Harland (1883). Digitised by Project Gutenberg, eBook #49958 (https://www.gutenberg.org/ebooks/49958). 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
- 2 lbs. lean fresh beef
- 1 lb. beef suet
- 5 lbs. of apples
- 2 lbs. of raisins
- 1 lb. sultana raisins
- 2 lbs. of currants
- ¾ lb. of citron
- 2 tablespoonfuls of cinnamon
- 2 tablespoonfuls of mace
- 1 tablespoonful of cloves
- 2½ lbs. of brown sugar
- 1 quart brown sherry
- 1 pint best brandy
- 1 powdered nutmeg
Method
- 2 lbs.
- lean fresh beef, boiled, and, when cold, chopped fine;
- 1 lb.
- beef suet, powdered;
- 5 lbs.
- of apples, pared, cored, and chopped;
- 2 lbs.
- of raisins, seeded and chopped;
- 1 lb.
- sultana raisins, washed, and picked over;
- 2 lbs.
- of currants, washed, and carefully picked over;
- ¾ lb.
- of citron, cut up fine;
- 2 tablespoonfuls of cinnamon;
- 1 powdered nutmeg;
- 2 tablespoonfuls of mace;
- 1 tablespoonful of cloves, and the same, each, of allspice and fine salt;
- 2½ lbs.
- of brown sugar;
- 1 quart brown sherry;
- 1 pint best brandy.
- Mix all these thoroughly, putting in the liquor last.
- Make it, at least, twenty-four hours before it is needed.
- Keep in a stone jar, with a tight cover, and a piece of bladder tied over the top.
- When ready to bake your pies, line greased pie-dishes with good paste, put in the mince-meat, and lay strips of pastry, notched with a jagging-iron in a lattice pattern, over the top.
- This mince-meat will keep all winter—if not used up.