Goblet Pie

Ingredients

• Two ounces of cold Meat
• Two ounces of chopped Suet
• Two ounces of moist Sugar
• Two ounces of Currants
• Two ounces of Plums
• Two ounces of chopped Apples
• Quarter of a pound of Flour
• Quarter of a teaspoonful of Baking-powder
• One ounce of Dripping

Method

1. 1

   Chop up the meat finely (there should be two tablespoonfuls).

2. 2

   Chop the suet and apples, clean the currants, stone the raisins, and cut them in small pieces.

3. 3

   Mix these ingredients with the sugar, and put the mixture into a pie-dish.

4. 4

   Put a quarter of a pound of flour into a basin, rub the dripping into it with the tips of your fingers, add the baking powder and sufficient water to form the whole into a stiff paste.

5. 5

   Roll it out on a floured board, a quarter of an inch thick; roll it the shape of the pie-dish, and cut off the outside edge to put round the dish.

6. 6

   Wet the dish and press it on with your fingers; wet the edge of the pastry with water, place the top on, and trim it neatly round the edge.

7. 7

   Brush it over with water, sprinkle some castor sugar over, and bake for half an hour.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 61. The excerpt below is the record exactly as published.

Goblet Pie. Ingredients. Two ounces of cold Meat. Two ounces of chopped Suet. Two ounces of moist Sugar. Two ounces of Currants. Two ounces of Plums. Two ounces of chopped Apples. Quarter of a pound of Flour. Quarter of a teaspoonful of Baking-powder. One ounce of Dripping

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