Mince Pies

Ingredients

• four pounds lean beef
• twice as much of chopped green tart apples
• one pound chopped suet
• three pounds raisins
• two pounds currants
• half a pound citron
• one pound brown sugar
• one quart cooking molasses
• two quarts sweet cider
• one pint boiled cider
• one tablespoon salt
• one of pepper
• one of mace
• one of allspice
• four of cinnamon
• two grated nutmegs
• one tablespoon cloves
• a pint of good brandy
• one pint of Madeira wine

Method

1. 1

   Mix all ingredients thoroughly, warm on the range until heated through.

2. 2

   Remove from fire, stir in brandy and Madeira.

3. 3

   Store in a cold place.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 71. The excerpt below is the record exactly as published.

Mince Pies The following recipe was obtained from Mrs. Wm. R. Hudson, of Boston, Mass., having been used in her home for many years. The "Astor House," some years ago, was famous for its "mince pie." The chief pastry cook at that time, by request, published the recipe. I find that those who partake of it never fail to speak in laudable terms of the superior excellence of the recipe when strictly followed. Take four pounds lean beef, chopNped fine, twice as much of chopped green tart apples, one pound chopped suet, three pounds raisins, seeded, two pounds currants, picked over, washed and dried, half a pound citron, cut up fine, one pound brown sugar, one quart cooking molasses, two quarts sweet cider, one pint boiled cider, one tablespoon salt, one of pepper, one of mace, one of allspice, and four of cinnamon, two grated nutmegs, one tablespoon cloves; mix thoroughly and warm it on the range, until heated through. Remove from the fire and when nearly cooked stir in a pint of good brandy and one pint of Madeira wine

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