Mince Pies
From The spirit of cookery, 1895
Mince pies are typically made with previously roasted meat and fruit, and can be preserved for a considerable time.
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 264. The excerpt below is the record exactly as published.
puff or short paste, laid in moulds, covered or open, and containing suitable quantities of mincemeat. By the practice of subdivision, they belong to the category of small pastry rather than to cakes and puddings. In their case, the consideration which we have placed before the reader in the previous paragraph concerning the use of the word pie has received rather a contrary illustration, for the cakes connected with mincemeat of this particular kind are called pies, even though they conform to the enlarged definition of tarts. But this is explained by the exceptional position which mincemeat itself holds as a mixture of flesh meat with fruit of several kinds. The original idea of mincemeat as a flesh-food happily still surviving, it was called mince- meat still, even by those who left out the flesh, and trans- formed both title and mince into a delusion. Even they knew that it would be ridiculous to call a mince pie a mince tart, although it revealed the true nature of their nerve- and meaning-less composition. Mince pies
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