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Mince Pie

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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

Method

  1. MRS.
  2. Four lbs.
  3. boiled meat, 1½ lbs.
  4. suet, 2 lbs.
  5. chopped raisins, 1½ lbs.
  6. currants, 1½ pts.
  7. of water in which the meat was boiled, 1 great spoonful of cloves, allspice, cinnamon, 3 of salt, 1 pt.
  8. of molasses, 1¼ lb.
  9. brown sugar, 3 nutmegs grated, 1 spoonful of mace, 3 gills of brandy, 1½ pts.
  10. cider, 1 pt.
  11. sherry wine, citron at pleasure.
  12. Meat and suet to be chopped very fine and all thoroughly mixed.
  13. In 2 weeks add a gill of brandy.
  14. Add chopped apple to this meat as each pie is made.