Mince Pie

Ingredients

• Fourteen pounds of brown sugar
• eight pounds of suet
• eight pounds of raisins
• eight pounds of currants
• one quarter pound of mixed spice
• two pounds of citron
• one half gallon of brandy
• one table-spoonful of powdered ginger
• one table-spoonful of powdered cinnamon
• three ounces of apple
• one half gill of cider
• two ounces of lean boiled beef
• two heaped table-spoonfuls of strawberry jam

Method

1. 1

   To prepare the mince meat, skin the suet and chop it finely.

2. 2

   Seed and chop the raisins finely.

3. 3

   Wash and dry the currants, then chop them with the citron.

4. 4

   Mix all ingredients in a bowl, add sugar, mixed spice, cinnamon, and ginger, then pour over brandy and stir.

5. 5

   Pack into a stone jar.

6. 6

   For the pie, take out six heaped tablespoons of mince, mix with cider, jam, minced beef, and chopped apple.

7. 7

   Line a pie tin with puff paste, fill with the mixture, cover with paste, cut gashes for steam, brush with egg or milk, and bake for 45 minutes in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 131. The excerpt below is the record exactly as published.

Mince Pie. — Fourteen pounds of brown sugar, eight pounds of suet, eight pounds of raisins, eight pounds of cur- rants, one quarter pound of mixed spice, two pounds of citron, one half gallon of brandy, one table-spoonful of powdered ginger, one table-spoonful of powdered cinnamon, 200 PIES AND PASTRIES. three ounces of apple, one half gill of cider, two ounces of lean boiled beef, two heaped table-spoonfuls of strawberry jam

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