Mince Pie

Ingredients

• a pint bowl of well cooked beef
• two bowls of tart apples
• a half bowl chopped suet
• a pound of seeded raisins
• a pound of currants
• a quarter of a pound of citron
• a tablespoonful of powdered cinnamon
• a tablespoonful of powdered cloves
• a tablespoonful of nutmeg
• a bowl of sugar
• an even teaspoonful salt
• Use enough sweet cider to make moist

Method

1. 1

   Combine all ingredients in a bowl and mix well.

2. 2

   Scald the mixture and store in a stone jar.

3. 3

   When ready to make pies, add whole raisins, chopped nuts, or jelly.

4. 4

   To reheat, sprinkle grated cheese on top before baking.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 54. The excerpt below is the record exactly as published.

Mince Pie. — A simple rule for making mince meat by measure, calls for a pint bowl of well cooked beef chop- ped to the finest mince and measured after chopping, two bowls of tart apples chopped into coarse bits and a half bowl chopped suet. Add to this a pound of seeded raisins, also chopped, a pound of currants, a quarter of a pound of citron cut in thin slices, a tablespoonful each STANDARD PAPER BAG COOKERY 119 of powdered cinnamon, cloves and nutmeg. Use enough sweet cider to make moist, then add a bowl of sugar and an even teaspoonful salt

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