Boston Mince Pie

Ingredients

• Six pounds round of beef
• ten pounds russet apples
• two and a half pounds currants
• two and a half pound raisins
• one and a half pounds raisins
• juice of six lemons
• one and a half pints cider
• three pints good brandy
• three pints cherry wine
• from six to seven tablespoons brown sugar
• three nutmegs
• three tablespoonfuls cinnamon
• three tablespoonfuls cloves
• one teaspoon mace
• three pints melted butter
• one cup vinegar
• a little salt
• and pepper

Method

1. 1

   Boil the cider, fruit, spices, vinegar and butter together, and turn over the meat and apples, and when cool put in the liquors.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 173. The excerpt below is the record exactly as published.

BOSTON MINCE PIE- Miss Potter, Portchester, N, Y. Six pounds round of beef, after it is boiled and chopped, ten pounds russet apples, chopped very fine, two and a half pounds currants, wasLed and dried, two and a half pound raisins, stoned and chopped, one and a half pounds raisins, cut in thin slices, juice 402 KIRMESS COOK BOOK. for a few hours. Boll again, making thin cmst for top and bottom of a pie. MRS. HERBERT CLARKE^S SQUASH PIES. Mrs. C, W. Cropper. Take a medium sized squash, boil and mash fine thrnncrh a ml an fl fir. One teasDOonful of salt, butter CORRECTIONS. Pare 402~Puxnpkin Pie. by Mrs. Howes. Roaelle. N. J. Add two e^c» well beaten, to other inirredients. Page 403— Cream Pie. by Mrs. Edward Gray. New York. Mix yolks of eK«* with the sugar. Pafire 400— Lemon Pie. by Mrs. O. V. Brinkerhoff. Add one cup of nifsr after the one cup of boiling water given in recipe. USE ROYAL BAKING POWDeR. or enough to make proper consistency. Line a pie plate with pastry crust and fill with above ingredients. PUMPKIN PIE. Mrs. Howes, Roselle, N. J. Two cups stewed pumpkin, two-thirds cup sugar, one- half teaspoon salt and cinnamon, one teaspoon ginger. Put this in a quart cup and add enough milk to fill the cup. Line a pie plate with crust and fiU. Bake slowly one hour. DESSERTS. 403 PUMPKIN PIE. Miss Stella Flanagan. Two large tablespoons of pumpkin, one-half table* spoon flour, one teaspoon cinnamon, one-half teaspoon cloves, one scant cup of sugar, three eggs, beaten whites added last, one pint milk, a pinch of salt. CREAM PIE. Mrs. W. V. Toffey. Mix one egg, and two tablespoonfuls of sugar to- gether, scald one pint of milk, add two tablespoonfuls of cornstarch, cook until smooth, about three minutes, to this add the egg and sugar, a pinch of salt, one tea- spoonful of vanilla. Bake two crusts, rolled thin; when cream is cool, fill one crust and place the other on top. CREAM PIE. Mrs. Edward Gray, New York. One quart of milk, four eggs, one cup of sugar, one scant cup of sifted flour, one pinch of salt. Mix yolks of eggs, then add milk that has been heated. Let all come to a boil, flavor with vanilla. Line pie plate with crust, beat the whites of four eggs stiff, add four table- spoons of sugar; when pie is baked, add the above to top of pie, put in oven and brown. BOSTON MINCE PIE. Miss Potter, Portchester, N. Y. Six pounds round of beef, after it is boiled and chopped, ten pounds russet apples, chopped very fine, two and a half pounds currants, wasLed and dried, two and a half pound raisins, stoned and chopped, one and a half pounds raisins, cut in thin slices, juice 404 KIRMESS COOK BOOK. of six lemons, one and a half pints cider three pints good brandy, three pints cherry wine, from six to seven ta- blespoons brown sugar, three nutmegs, three tablespoon- fuls cinnamon, three tablespoonfuls cloves, one tea- spoon mace, three pints melted butter, one cup vinegar, a little salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.