Mince Pie

Ingredients

• two ounces of currants
• two ounces of Sultana
• three ounces of Malaga raisins
• one ounce of finely chopped citron
• two ounces of well-chopped, cold, boiled beef
• two ounces of beef-suet
• one ounce of powdered sugar
• a saltspoonful of salt
• one drachm of ground allspice
• half a drachm of ground cloves
• half a drachm of ground cinnamon
• three large, sound apples
• half a gill of brandy
• half a gill of sherry wine
• half a pound of pie-paste

Method

1. 1

   Mix currants, Sultana, Malaga raisins, citron, beef, and suet.

2. 2

   Add sugar, salt, allspice, cloves, and cinnamon.

3. 3

   Mix well, then add chopped apples and brandy and sherry.

4. 4

   Roll out pie-paste, fill with mixture, cover, and bake for fifty minutes.

5. 5

   Sprinkle with powdered sugar and return to oven for two minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 261. The excerpt below is the record exactly as published.

Mince Pie. — Put into a vessel two ounces of currants, prepared as for No. 1080, two ounces of Sultana, and three ounces of Malaga raisins, as for No. 1081, one ounce of finely chopped citron, two ounces of well- chopped, cold, boiled beef, and two ounces of beef-suet, also chopped very fine. Mix the whole well together for five minutes, then add one ounce of powdered sugar, a saltspoonful of salt, one drachm of ground allspice, half a drachm of ground cloves, half a drachm of ground cinnamon, and mix together for one minute. Peel, core, and chop up very fine three large, sound apples, add them to the prepa- ration, then pour in half a gill each of brandy and sherry wine, mixing again for three minutes. Take half a pound of pie-paste

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