Mince Pie

Ingredients

• One cup of chopped meat
• two cups of chopped apple
• one teaspoon of salt
• one teaspoon of allspice
• one teaspoon of cinnamon
• one cup of brown sugar
• half a cup of small whole raisins
• half a cup of currants
• one cup of cider
• juice of one lemon
• two or three spoonfuls of any jelly

Method

1. 1

   Mix all ingredients and bake in two crusts.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 77. The excerpt below is the record exactly as published.

Mince Pie. One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple, one teaspoon each of salt, allspice, and cinnamon, one cup of brown sugar, half a cup of small whole raisins, half a cup of currants. Moisten with one cup of cider, or one cup of sweet pickle vinegar, or half a cup of water, juice of one lemon, and two or three spoonfuls of any jelly. Bake in two crusts. Pumpkin Pie. Select a fine grained, solid pumpkin, cut up, and steam or stew with very little water. Sift, add spice and sugar, spread on plates, and heat in a moderate oven to evaporate as much moisture as possible. For each pie use one cup of the prepared pumpkin, one egg, and two cups or more of rich milk. Add sugar and spice as needed — cinnamon, ginger, and nut- meg seem to belong to pumpkin pie. Bake in a deep plate, with one crust, slowly until the pie puffs in the center and becomes brown. Squash Pie. Use the dry, mealy squashes; the watery kind are no better for pies than for the dinner as a vegetable. Stew or bake the squash till tender. Sift it, and allow one cup and one-half for an ordinary sized pie. Mix with the squash one cup of boiling milk, one-half cup of sugar, one-half teaspoon of salt, one-fourth tea- spoon of cinnamon,

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