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Mock Mince Pie

A historical recipe from Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9938.

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 Woman's Institute Library of Cookery. Volume 4, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9938 (https://www.gutenberg.org/ebooks/9938). 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. 2 c.
  2. suet 8 apples 8 crackers 1 c.
  3. sugar 1 c.
  4. molasses 1-1/2 c.
  5. corn sirup 2 c.
  6. cider 1/2 c.
  7. vinegar 1 lb.
  8. raisins 1 Tb.
  9. cinnamon 1 tsp.
  10. cloves 1 tsp.
  11. nutmeg 1 tsp.
  12. salt Force the suet and apples through a food chopper or chop them in a chopping bowl.
  13. Crush the crackers with a rolling pin and add them.
  14. Add the sugar, molasses, corn sirup, cider, vinegar, raisins, spices, and salt.
  15. Cook together very slowly for about 1 hour, stirring to prevent burning.
  16. If more liquid is required, add cider or some other fruit juice, or, if these are not available, add plain water.
  17. Fill the lower crust of the pie with this mixture, cover with the top crust, and start baking in a hot oven, gradually lowering the temperature and continuing to bake for 40 to 50 minutes.
  18. 47.
  19. MOCK CHERRY PIE.--A pie that closely resembles cherry pie in both flavor and appearance may be had by combining cranberries and raisins.
  20. This is an excellent substitute for cherry pie and may be made at times when fresh cherries cannot be obtained and canned cherries are not in supply.