Mince Pies
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
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 Margaret Brown's French Cookery Book, by Margaret Brown (1886). Digitised by Project Gutenberg, eBook #44915 (https://www.gutenberg.org/ebooks/44915). 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
- 1 pound raisins
- 1 pound currants
- 1/2 pound citron
- 1 pound chopped apples
- 1 pound suet
- 1 stick of preserved ginger
- 1/2 pint brandy
- 1/2 pint wine
- 1/2 pint cider
Method
- Mince-meat--Two pounds meat, 1 pound raisins, 1 pound currants, 1/2 pound citron, 1 pound chopped apples, 1 pound suet.
- Chop all up fine, except 1/2 each of currants and raisins.
- Put in 1 stick of preserved ginger or cherries, 1/2 pint brandy, 1/2 pint wine, nutmeg, ground allspice, ground cinnamon, mace to taste, sugar, and 1/2 pint cider.
- Make pie-crust or puff-paste.