Mince Pies

Ingredients

• two pounds raw beef
• two pounds suet
• four pounds good tart apples
• two pounds currants
• two pounds raisins
• two pounds citron
• two pounds brown sugar
• one quart good New Orleans molasses
• four ounces of salt
• one and one-half ounces mixed spices
• one-half ounce white pepper
• two nutmegs
• juice of choice lemons
• one quart brandy
• one quart cider

Method

1. 1

   Mix dry ingredients (meat, suet, spices) with salt, then add apples, fruit, liquors, and sugar.

2. 2

   Make two pies, ideally six weeks before using.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.

MINCE PIES. BY MBS. SAMUEL F. MILLER. (Wife of Associate Justice of the United States.) £WO pounds raw beef, chopped fine; two pounds suet, chopped fine; four pounds good tart apples, two pounds currants, two pounds raisins, two pounds citron, two pounds brown sugar, one quart good New Orleans molasses, four ounces of salt, one and one-half ounces mixed spices — cinna- mon, cloves and allspice, with preponderance of ciunamon ; one-half ounce white pepper, two nut- megs, juice of choice lemons, one quart brandy, one quart cider

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