Mince Pies

Ingredients

• half a pound of good mincemeat
• an ounce and a half of pounded sugar
• the grated rind and the strained juice of a large lemon
• one ounce of clarified butter
• the yolks of four eggs
• four heaped tablespoonsful of pounded sugar

Method

1. 1

   Add the sugar, lemon rind, lemon juice, clarified butter, and egg yolks to the mincemeat and beat well.

2. 2

   Fill pattypans lined with fine paste with the mixture.

3. 3

   Bake in a moderate oven until just set, then ice with beaten egg whites mixed with sugar and bake again until light brown.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 332. The excerpt below is the record exactly as published.

MINCE PIES. (ENTREMETS,) Butter some tin pattypans well, and line them evenly with fine puff paste rolled thin ; fill them with mincemeat, moisten the edges of the covers, which should be nearly a quarter of an inch thick, close the pies carefully, trim off the superfluous paste, make a small aperture in the centre of the crust with a fork or the point of a knife, ice the pies or not, at pleasure, and bake them half an hour in a well- heated but not fierce oven : lay a paper over them when they are partially done, should they appear likely to take too much colour. \ hour. b b 870 MODERN COOKERY, [chap, xviil MINCE PIES ROYAL, (ENTREMETS.) Add to half a pound of good mincemeat an ounce ana a half of pounded sugar, the grated rind and the strained juice of a large lemon, one ounce of clarified butter, and the yolks of four eggs ; beat these well together, and half fill, or rather more, with the mixture, some pattypans lined with fine paste ; put them into a moderate oven, and when the insides are just set, ice them thickly with the whites of the eggs beaten to snow, and mixed quickly at the moment with four heaped tablespoonsful of pounded sugar

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