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Mince Pies

A historical recipe from Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906).

A historical recipe

Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Project Gutenberg eBook #77552.

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 Famous old receipts used a hundred years and more in the kitchens of the North and the South, contributed by descendants, by Jacqueline Harrison Smith (1906). Digitised by Project Gutenberg, eBook #77552 (https://www.gutenberg.org/ebooks/77552). 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

Method

  1. Four and ¾ lbs.
  2. nice beef, 2½ lbs.
  3. suet, 7 lbs.
  4. brown sugar, 7 lbs.
  5. tart firm apples, 1 pt.
  6. dark molasses, 1 qt.
  7. sweet cider, 1 pt.
  8. good Sherry, 1 pt.
  9. good brandy, 7 lbs.
  10. mixed fruit, raisins, currants and citron, 2 oz.
  11. ground nutmeg, 2 oz.
  12. cinnamon, 1 oz.
  13. allspice, ½ oz.
  14. cloves.
  15. If too sweet lemon juice may be added.