Mince Pies
A historical recipe from A Poetical Cook-Book, by Maria J. Moss (1864).
A historical recipe
A Poetical Cook-Book, by Maria J. Moss (1864). Project Gutenberg eBook #25631.
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 A Poetical Cook-Book, by Maria J. Moss (1864). Digitised by Project Gutenberg, eBook #25631 (https://www.gutenberg.org/ebooks/25631). 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.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- Two pounds of boiled beef's heart
- two pounds of beef suet chopped fine
- four pounds of pippin apples chopped
- two pounds of raisins stoned
- two pounds of currants picked
- two pounds of powdered sugar
- one quart of white wine
- one quart of brandy
- an ounce of cinnamon
- an ounce of mace
- a teaspoonful of salt
- a pound of citron
- one wine
Method
- When Terence spoke, oraculous and sly, He'd neither grant the question nor deny, Pleading for tarts, his thoughts were on mince pie.
- My poor endeavors view with gracious eye, To make these lines above a Christmas pie.
- Two pounds of boiled beef's heart or fresh tongue, or lean fresh beef chopped, when cold;
- two pounds of beef suet chopped fine, four pounds of pippin apples chopped, two pounds of raisins stoned and chopped, two pounds of currants picked, washed, and dried, two pounds of powdered sugar, one quart of white wine, one quart of brandy, one wine-glass of rose-water, two grated nutmegs, half an ounce of cinnamon, powdered, a quarter of an ounce of mace, powdered, a teaspoonful of salt, two large oranges, and half a pound of citron cut in slips.
- Pack it closely into stone jars, and tie them over with paper.
- When it is to be used, add a little more wine.