Mince Pie a la Ericsson Hammond

Ingredients

• one quart apples
• three pounds currants
• three pounds raisins
• one pound citron peel
• two pounds lean beef
• one pound beef suet
• one pint brandy
• one pint sherry
• one and a half pounds granulated sugar

Method

1. 1

   Chop beef suet and beef together; pick and wash currants; seed the raisins and cut in quarters; chop citron peel fine; core and peel apples and chop fine.

2. 2

   Mix all together.

3. 3

   The mincemeat should be made from two weeks to one month before use.

4. 4

   Fill the pie plate lined with pie crust, put another crust on top.

5. 5

   Bake in a hot oven for twenty-five to thirty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 566. The excerpt below is the record exactly as published.

Mince Pie a la Ericsson Hammond Pate de Hachis, a la Ericsson Hammond One quart apples, three pounds currants, three pounds raisins, one pound citron peel, two pounds lean beef, one pound beef suet, one pint brandy, one pint sherry, all spices, one and a half pounds granulated sugar

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