Mince Pie

Ingredients

• Take five pounds of lean beef
• Five pounds of suet clear of strings
• Two bushels of apples
• Five pounds of seeded raisins
• Four pounds of orange peel
• Four pounds of citron peel cut up fine
• Ten pounds of currants
• twenty pounds of brown sugar
• One quart of brandy
• One quart of sherry
• Four gallons of cider
• One pound of mixed spices
• One ounce of salt
• One ounce of pepper

Method

1. 1

   Boil beef, chop fine when cold.

2. 2

   Mix all ingredients in a large container and keep in a cold place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 23. The excerpt below is the record exactly as published.

mince pie. If some stale cake or crackers are added to this mixture it makes an excellent MOCK MINCE PIE. 170.— MINCE PIE. Make the mince pie like the Apple Pie with a full cover, and serve hot or cold. 171.— MINCE MEAT. The making of mince meat requires a good deal of work in its preparation. It -improves in flavor with age and keeps in good condition for several months if properly made. For this rea- son it is best if made in a large quantity to last for the season, which is generally from Thanks- giving till Easter. The commercial article differs greatly in qual- ity. The best is equal to the home-made article. The cheapest is an uncertain mush, seasoned with spices. The best tart apples, good beef suet and meat and a good quality of spices should be used. peel), preparing it in the manner given in the chapters on Preserved Fruits. I give here a recipe for a large quantity of mince meat, which may be reduced to one-half or one-fourth for smaller quantities: Take five pounds of lean beef, boil, and when cold, chop fine; Five pounds of suet clear of strings and chopped fine; Two bushels of apples, peeled, cored and chopped fine; Five pounds of seeded raisins. Four pounds of orange peel. Four pounds of citron peel cut up fine, Ten pounds of currants. Five pounds of Sultanas. Mix these with twenty pounds of brown sugar. One quart of brandy and One quart of sherry. Four gallons of cider, One pound of mixed spices — mace, cloves, aut- meg, ginger and cinnamon, One ounce of salt. One ounce of pepper

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