Mince Pies
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 540. The excerpt below is the record exactly as published.
MINCE PIES. — Some very interesting details are given of the origin of these mider Christmas Fare. They are usually made in small patty-pans, dusted over with caster sugar, piled on a dish covered by a folded napkin, and garnished with bits of holly (see Fig. 1184). The following receipts are contributed by one of the most famous pastrycooks in this country. Any of the Mince- meats given under that heading may be used in these. For details respecting Culinary Processes, Utensils, Sauces, &c., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 945 Mince Pies — continued. (1) Prepare some puff, short- or tart paste, and roll it out on a floured table to the thickness of Jin. Butter some large patty-pans and line them with the paste ; fdl each one with mincemeat, cover with rounds of the paste, trim round the edges, and moisten and press them together. Bake for from twenty-five to thirty minutes in a brisk oven. Beat some white of egg
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Cook this with the app: pantry check, scaling, and the assistant.