Mince Pies
A historical recipe from The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861).
A historical recipe
The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Project Gutenberg eBook #10136.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.
Method
- 1311.
- INGREDIENTS.--Good puff-paste No.
- 1205, mincemeat No.
- 1309.
- Mode.--Make some good puff-paste by recipe No.
- 1205;
- roll it out to the thickness of about 1/4 inch, and line some good-sized pattypans with it;
- fill them with mincemeat, cover with the paste, and cut it off all round close to the edge of the tin.
- Put the pies into a brisk oven, to draw the paste up, and bake for 25 minutes, or longer, should the pies be very large;
- brush them over with the white of an egg, beaten with the blade of a knife to a stiff froth;
- sprinkle over pounded sugar, and put them into the oven for a minute or two, to dry the egg;
- dish the pies on a white d'oyley, and serve hot.
- They may be merely sprinkled with pounded sugar instead of being glazed, when that mode is preferred.
- To re-warm them, put the pies on the pattypans, and let them remain in the oven for 10 minutes or 1/4 hour, and they will be almost as good as if freshly made.
- Sufficient--1/2 lb.
- of paste for 4 pies.
- Seasonable at Christmas time.
Plating
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