Beat three eggs well, add one pint of milk, a little nutmeg grated, one-
half cup of sugar and any flavor to suit, though vanilla is the best. There
is a perforated pie plate made which is especially suited to custard pies, as
the steam escapes and prevents the pie becoming soggy. The crust may
be baked light brown before adding the custard✪ Custard Pie. Pricking the dough
before baking prevents blistering. Mrs. James Morrison.
CUSTARD PIE— No. 2.
Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six
tablespoonfuls of corn-starch or flour and three cups of milk; flavor to
taste. This is sufficient for three pies; bake with one crust only.
Eunice Forshee.
MINCE PIES.
Four pounds of lean boiled beef when cold, chopped fine, twice as
much of chopped green tart apples, one pound of chopped suet, three
pounds of raisins, seeded, two pounds of currants picked over, washed
and dried, one-half pound of citron, cut up fine, one pound of brown sugar,
one quart of cooking molasses, two quarts of sweet cider, one pint of
boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one
tablespoonful of mace, one tablespoonful of allspice and four tablespoon-
fuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix
thoroughly and warm it on the range until heated through. Remove
from the fire and when nearly cool, stir in a pint of good brandy and one
pint of Madeira wine✪ Mince Pies. Put into a crock, cover it tightly and set in a cold
place where it will not freeze, but keep perfectly cold. Will keep good
all winter. Chef de Cuisine, Astor House, N. Y*
212 PASTRY, PIES AND TARTS.
MINCE PIES— No. 2.
Take two pounds of beef, boil and chop it very fine; one-half pound
of suet, chopped fine; six large apples, pared and chopped; two pounds of
currants, one-half pint of wine, glass of rose-water; sugar and spice to
your taste. C. A. B.
niNCE PIES— No. 3.
Select a nice shin of beef and boil down till very tender, add one
pound of clear beef suet chopped very fine, a tablespoon of salt, six
pounds of greening apples peeled, cored and chopped, three pounds of
seedless raisins, three pounds of currants carefully cleaned, one pound of
brown sugar, a cup of maple syrup, one-half pound of citron, shredded,
one-half pound of candied lemon peel, one quart of the best cider.
Instead of cider, some persons put in a quart of Madeira wine and a little
brandy. I prefer the cider. Marion C. Howitt.
EQQ MINCE HEAT (FOR PIES).
Take six hard-boiled eggs and shred them very fine; take double the
quantity of beef suet and chop very small; wash one pound of currants
and dry them; the peel of one large or two small lemons chopped up; six
tablespoonfuls of vinegar, sweetened; a little mace, nutmeg and salt, with
sugar to your taste; add one-quarter of a pound of candied orange and
citron, cut into thin slices. Mix all well together and press it into a jar
for use. Mrs. Maria Colby.
CUSTARD TARTLETS.
Page 153 · 3 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Beat three eggs well, add one pint of milk, a little nutmeg grated, onehalf cup of sugar and any flavor to suit, though vanilla is the best. There is a perforated pie plate made which is especially suited to custard pies, as the steam escapes and prevents the pie becoming soggy. The crust may be baked light brown before adding the custard. Pricking the dough before baking prevents blistering. Mrs. James Morrison.
CUSTARD PIE— No. 2.
Six eggs, one and one-half cupfuls of sugar, one cupful of butter, six tablespoonfuls of corn-starch or flour and three cups of milk; flavor to taste. This is sufficient for three pies; bake with one crust only.
Eunice Forshee. MINCE PIES.
Four pounds of lean boiled beef when cold, chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, one-half pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine. Put into a crock, cover it tightly and set in a cold place where it will not freeze, but keep perfectly cold. Will keep good all winter. Chef de Cuisine, Astor House, N. Y*
MINCE PIES— No. 2.
Take two pounds of beef, boil and chop it very fine; one-half pound
of suet, chopped fine; six large apples, pared and chopped; two pounds of
currants, one-half pint of wine, glass of rose-water; sugar and spice to
your taste. C. A. B.
MINCE PIES— No. 3.
Select a nice shin of beef and boil down till very tender, add one pound of clear beef suet chopped very fine, a tablespoon of salt, six pounds of greening apples peeled, cored and chopped, three pounds of seedless raisins, three pounds of currants carefully cleaned, one pound of brown sugar, a cup of maple syrup, one-half pound of citron, shredded, one-half pound of candied lemon peel, one quart of the best cider. Instead of cider, some persons put in a quart of Madeira wine and a little brandy. I prefer the cider. Marion C. Howitt.
EGG MINCE MEAT (FOR PIES).
Take six hard-boiled eggs and shred them very fine; take double the quantity of beef suet and chop very small; wash one pound of currants and dry them; the peel of one large or two small lemons chopped up; six tablespoonfuls of vinegar, sweetened; a little mace, nutmeg and salt, with sugar to your taste; add one-quarter of a pound of candied orange and citron, cut into thin slices. Mix all well together and press it into a jar for use. Mrs. Maria Colby.
CUSTARD TARTLETS.
Records on this page
Cream PieCustard PieMince Pies