Mince Pie
A historical recipe from Cook book of tested receipes, by Ida Lee Cary (1920).
A historical recipe
Cook book of tested receipes, by Ida Lee Cary (1920). Project Gutenberg eBook #68983.
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 Cook book of tested receipes, by Ida Lee Cary (1920). Digitised by Project Gutenberg, eBook #68983 (https://www.gutenberg.org/ebooks/68983). 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
- 4 lbs of lean meat
- 3 lbs of seeded raisins
- 2 lbs of currants
- 2 lbs of citron chopped
- 1 pint Madeira Wine
- 1 tablespoon of cinnamon
Method
- Boil 4 lbs of lean meat, chop very fine, add twice the quantity of apples, also chopped and ¹⁄₂ lb of raw suet chopped very fine, then add 3 lbs of seeded raisins, 2 lbs of currants, 2 lbs of citron chopped, grated rind and juice of 4 lemons, sweeten to taste with brown sugar and add 3 qts of cider and 1 pint Madeira Wine, 1 tablespoon of cinnamon, cloves, mace.
- This mixture can be put in glass jars to use when needed, between 2 rich pie crusts for pie.
Plating
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