Fruit Mince-Pies

Ingredients

• a pound of dried currants
• two ounces of citron
• one pound of raisins
• a pound of beef-suet
• enough to weigh two pounds of apples
• the rind of one lemon
• the rind of one orange
• a pound of sugar
• a gill of brandy
• two gills of good port
• salt to taste
• ground mace to taste
• cinnamon to taste
• cloves to taste

Method

1. 1

   Pick over, wash, and rub dry the currants.

2. 2

   Slice the citron, seed the raisins, and chop the beef-suet finely.

3. 3

   Pare and core the apples, then chop them fine.

4. 4

   Grate the rind and squeeze the juice of the lemon and orange.

5. 5

   Mix all ingredients thoroughly, adding sugar, brandy, port, and seasonings.

6. 6

   If not used immediately, pack tightly in jars with brandy-soaked paper and seal air-tight.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 254. The excerpt below is the record exactly as published.

FRUIT MINCE-PIES. This mince will keep for several weeks in cold weather, and makes a good variation from the usual mince-meat. Pick over, wash, and rub dry on a towel, a pound of dried currants ; slice two ounces of citron, seed one pound of raisins ; remove all skin and membrane from a pound of beef-suet, and chop it quite fine ; pare and core apples enough to weigh two pounds, and chop them fine ; grate the rind and squeeze the juice of one lemon and one orange ; mix all these ingredients thoroughly ; add to them a pound of sugar, a gill of brandy, two gills of good port, and salt, ground mace, cinnamon, and cloves to taste

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