Mock Mince Pie
A historical recipe from Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913).
A historical recipe
Fifty-two Sunday dinners: A book of recipes, by Elizabeth O. Hiller (1913). Project Gutenberg eBook #31534.
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 Fifty-two Sunday dinners, by Elizabeth O. Hiller (1913). Digitised by Project Gutenberg, eBook #31534 (https://www.gutenberg.org/ebooks/31534). 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
- 1-1/2 cups sugar
- 1 cup molasses
- 1/4 cup lemon juice
- 2 tablespoons brandy
- 1 cup raisins seeded
- 1/2 cup butter
- 2 eggs
Method
- 2 Uneeda biscuits, rolled fine.
- 1-1/2 cups sugar.
- 1 cup molasses.
- 1/4 cup lemon juice.
- 2 tablespoons brandy.
- 1 cup raisins seeded and shredded.
- 1/2 cup butter.
- 2 eggs well beaten.
- Cinnamon, Cloves, and Nutmeg.
- PROCESS: Mix ingredients in the order given.
- Add spices to taste.
- Line a pie pan with Plain Paste, turn in mixture, wet edges and cover with top crust made of Rich Paste;
- press and flute edges.
- Bake thirty-five minutes in a moderate oven.