Mince Pies
From A year's cookery, 1880
Serves 6
Ensure the mince pies are very hot before serving.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 334. The excerpt below is the record exactly as published.
mince pies to-day. To make Mince Meat. — Chop a pound of suet till it looks like oatmeal, put with it four ounces of lean beef that has been gently stewed till tender, then minced, a pound of muscatel raisins, stoned and chopped, three-quarters of a pound of currants, a pound of moist sugar, four ounces of mixed candied peel finely shred, a lemon freed from the white pith and chopped small,' one pound of apples chopped, a tea-spoonful of mixed spice, mademp of powdered cinnamon, powdered cloves, and grated nutmeg, a glass of brandy, and a glass of port ; the brandy and port should be added last of all. Mince meat that is to be kept some days should be put into a stone jar, and have a brandied paper placed on the top. It should be stirred up every three days, and kept in a cool place. To make Mince Pies. — Make a little rough Puff Paste (May 29th), roll this out till very thin, with it line some small patty pans that have been well buttered, moisten the edges with water, place a spoonful of the mince
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Cook this with the app: pantry check, scaling, and the assistant.