Mince Pie

Ingredients

• one and one-half cups chopped apple
• one tablespoon butter
• one-third cup molasses
• one-third cup cider
• two-thirds cup sugar
• one-fourth teaspoon cinnamon
• one-fourth teaspoon clove
• one-eighth teaspoon nutmeg
• one-eighth teaspoon mace
• juice and rind of one lemon
• one tablespoon vinegar
• one-half cup cracker crumbs
• one-third cup currants
• one-third cup raisins
• one-fourth cup citron

Method

1. 1

   Cook chopped apple with butter until soft.

2. 2

   Add molasses, cider, sugar, spices, lemon juice and rind, vinegar, cracker crumbs, currants, raisins, citron, and salt.

3. 3

   Mix well.

Nutrition per serving

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

, one-fourth teaspoon almond extract, and four finely pounded macaroons. Turn mix- ture into chafing dish, arrange soaked maca- roons on top, cover, and cook over hot water thirty minutes. Quick Bavarian Cream Mix the grated rind and juice of one-half lemon, one-half cup orange juice, one-half cup sugar, and the unbeaten yolks of three eggs. Cook over hot water, stirring constantly until mixture thickens, then add the whites of two eggs, well beaten. Remove from heat, and add^ one-half tablespoon granulated gelatine soaked in two tablespoons cold water. Set in a pan of cold water to cool, stirring occasionally that mixture may be smooth. Line individual moulds with lady fingers, fill with mixture, and chill. Fig Cups Stuff one-half pound washed figs with chopped salted almonds. Put two tablespoons sugar, one Chafing Dish Possibilities teaspoon lemon juice, and one-half cup wine in blazer; when heated add figs, cover, and cook until figs are tender, turning and basting often. Serve with lady fingers. Peach Canap6s Saute circular pieces of sponge cake in butter until delicately browned. Drain canned peaches, sprinkle with powdered sugar, a few drops lemon juice, and a slight grating nutmeg. Melt one tablespoon butter, add peaches, and when heated serve on cake. Bananas Cooked in the Skins Loosen one of the sections of skin from each banana. Put into blazer, cover, and let cook until skins are discolored and pulp soft. Re- move from skins and sprinkle with sugar. Serve with lady fingers. Saut6d Bananas Remove skins from three bananas, cut in halves lengthwise, and again cut in halves cross- wise. Put one tablespoon butter in blazer; when hot add bananas and cook until soft, turning once. Drain, sprinkle with powdered sugar, and a few drops lemon juice; orange juice or sherry wine may be used if preferred. 140 Relishes and Sweets Souffl6 au Rhum Beat the yolks of two eggs until thick and lemon-colored. Add three tablespoons pow- dered sugar and one tablespoon rum. Beat the whites of four eggs until stiff and dry, and cut and fold into the mixture. Grease blazer with clarified butter, pour in one-half the mixture and brown delicately. Fold and turn same as an omelet. Care should be taken to lift the blazer that the souffle may brown evenly. Pour in remaining mixture and proceed as before. Sicilian Omelet Beat three eggs slightly, add one teaspoon sugar and a few grains salt. Grease the sides and bottom of blazer, using one-half tablespoon butter. Strain in the mixture and cook until of a creamy consistency, using a spatula to scrape cooked mixture from bottom of pan, that it may mix with the uncooked part and thus pre- vent any part from being overdone. Loosen omelet by running spatula around side and bot- tom of pan. Fold, turn, and serve with Sicilian sauce. Sicilian Sauce Beat one-half cup heavy cream, add one table- spoon powdered sugar, one tablespoon currant jelly, melted, and one and one-half tablespoons powdered macaroons. 141 Chafing Dish Possibilities Mince Pie Cook one and one-half cups chopped apple with one tablespoon butter, until soft. Add one-third cup each molasses and cider; then add two-thirds cup sugar mixed with one-fourth teaspoon each cinnamon, clove, and nutmeg, and one-eighth teaspoon mace. Add juice and rind of one lemon, one tablespoon vinegar, one- half cup cracker crumbs, one-third cup currants, one-third cup raisins, seeded and cut in pieces, one-fourth cup citron

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