To Make Mince Pie Mixture
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
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: food kept without cooking or cold storage. Check current food-safety guidance before following this.
Also printed in: La cuisine creole (1885).
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). 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.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
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Ingredients
- two pounds of the chopped meat
- two pounds of suet free
- two pounds of currants
- four pounds of peeled
- a pint of sweet wine
- an ounce of ground cloves
- one large nutmeg
Method
- Weigh two pounds of the chopped meat;
- put to it two pounds of suet free from strings or skin, and chopped fine;
- add two pounds of currants, picked, washed, and dried;
- four pounds of peeled and chopped rich tart apples, with the juice of two lemons, and the chopped peel of one;
- a pint of sweet wine, and one large nutmeg grated, or teaspoonful of ground mace;
- three pounds and a half of sugar, quarter of an ounce of ground cloves, or allspice, and the same of cinnamon, and a large tablespoonful of salt.
- Mix the whole well together, put it in a stone pot, or jar, cover it close, and set it in a cool place for use.
- Mix it well together again before using.