Mince Pie Without Meat
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). 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
- one pound of currants
- one pound of peeled
- one pound of suet chopped fine
- one pound of moist brown sugar
- a pound of chopped
- a tablespoonful of butter
- one and a half cups of warm water
- one cup of good brown sugar
- one cup of raisins
- one cup of molasses
- one-half cup of cider
- one teaspoonful of cloves
- one lemon
Method
- Take one pound of currants, one pound of peeled and chopped apples, one pound of suet chopped fine, one pound of moist brown sugar, quarter of a pound of chopped and stoned raisins, the juice of four oranges and two lemons, with the peel of one lemon chopped, and a wine-glass of brandy.
- Mix all carefully and put in a cool place.
- Eat this pie hot, and when it is baked, put in a tablespoonful of butter, but put none in the mixture.
- MOCK MINCE PIES.
- VERY GOOD Take six crackers, soak them in one and a half cups of warm water, add to them one cup of good brown sugar, one cup of raisins, one cup of molasses, and one-half cup of cider or strong vinegar.
- Beat in half a cup of butter, season with a lemon and its rind, a nutmeg, one teaspoonful of cloves, and ground cinnamon.