Ryzon Mince Pies
A historical recipe from Ryzon baking book, by Marion Harris Neil.
A historical recipe
Ryzon baking book: A practical manual for the preparation of food requiring baking powder, by Marion Harris Neil. Project Gutenberg eBook #79370.
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: home canning or sealing in jars. Check current food-safety guidance before following this.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From Ryzon baking book, by Marion Harris Neil. Digitised by Project Gutenberg, eBook #79370 (https://www.gutenberg.org/ebooks/79370). Public domain in the USA; its status may differ elsewhere.
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.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 1 ingredient
- 4 pounds peeled
Method
- 2 pounds (8 cupfuls) boiled lean beef (chopped).
- 2 level cupfuls (½ pound) chopped suet.
- 2 level cupfuls (1 pound) seeded raisins.
- 2 level cupfuls (12 ounces) sultana raisins.
- 8 level cupfuls (2 pounds) currants.
- 2 level cupfuls (½ pound) chopped candied citron peel.
- 1 level cupful (¼ pound) blanched and chopped almonds.
- 1 level tablespoonful salt.
- 2 level tablespoonfuls powdered cinnamon.
- 1 level tablespoonful powdered mace.
- 1 level tablespoonful powdered nutmeg.
- 1 level tablespoonful powdered allspice.
- 5 level cupfuls (2½ pounds) sugar.
- 4 pounds peeled and chopped apples.
- 4 lemons.
- 1 cupful (½ pint) brandy.
- 2 cupfuls (1 pint) sherry wine.
- Put beef into a large mixing bowl, add suet, fruit well cleaned, peel, almonds, salt, spices, sugar, apples, grated rinds and strained juice of lemons, brandy and wine.
- Mix well and allow to stand over night, then mix again and divide into jars and seal.
- This mince meat will keep all winter in a cool place.
- Let stand at least two weeks before using.
- Boiled cider may be used in place of brandy and wine.
- Sufficient for ten pies.
Plating
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