Mince Pies
A historical recipe from The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822).
A historical recipe
The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families, by Eaton, Mary, active 1823-1849 (1822). Project Gutenberg eBook #29084.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw meat or fish. Check current food-safety guidance before following this.
Source and licence
From The Cook and Housekeeper's Complete and Universal Dictionary, by Eaton, Mary, active 1823-1849 (1822). Digitised by Project Gutenberg, eBook #29084 (https://www.gutenberg.org/ebooks/29084). 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.
- Raw or underdone meat. Raw or underdone meat or fish carries a risk. Cook to current safe temperatures.
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Ingredients
- three pounds of chopped apples
- a pint of sweet wine
- an ounce of cloves
- six pounds of apples
- three pounds of fresh suet
- three pounds of raisins minced
- an ounce each of mace
- three pounds of the finest powder sugar
- an ounce of salt
- a pint of port
- a pint of brandy
- four pounds of currants
Method
- Of scraped beef, free from skin and strings, weigh two pounds, of suet picked and chopped four pounds, and of currants nicely cleaned and perfectly dry, six pounds.
- Then add three pounds of chopped apples, the peel and juice of two lemons, a pint of sweet wine, a nutmeg, a quarter of an ounce of cloves, the same of mace, and pimento, in the finest powder.
- Mix the whole well together, press it into a deep pan, and keep it covered in a dry cool place.
- A little citron, orange, and lemon peel, should be put into each pie when made.
- The above quantity of mince meat may of course be reduced, in equal proportions, for small families.--Mince pies without meat, are made in the following manner.
- Pare, core, and mince six pounds of apples;
- shred three pounds of fresh suet, and stone three pounds of raisins minced.
- Add to these, a quarter of an ounce each of mace and cinnamon, and eight cloves, all finely powdered.
- Then three pounds of the finest powder sugar, three quarters of an ounce of salt, the rinds of four and the juice of two lemons, half a pint of port, and half a pint of brandy.
- Mix well together, and put the ingredients into a deep pan.
- Prepare four pounds of currants, well washed and dried, and add them when the pies are made, with some candied fruit.