Mince Pies

Ingredients

• 3 pounds fresh beef
• i fresh beef tongue
• 4 or 6 pounds suet
• 3^ pounds raisins
• % pound citron
• 3 pounds currants
• 8 pounds chopped apples
• 45^ pounds sugar
• I pint molasses
• 3 ounces cinnamon
• I teacup mace compound
• 2 ounces cloves
• I J^ ounces salt
• J^ ounce pepper
• i ^ gallons sweet cider

Method

1. 1

   When mixed, put into a kettle and scald, stirring it all the time.

2. 2

   Put it hot into Hero or Mason jars — two quart or gallon jars — and the longer you keep it the nicer it will be.

3. 3

   When making up your pies, you can add a teacup of finely chopped apples for each pie.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 56. The excerpt below is the record exactly as published.

mince pies (I do not mean puff paste), and also not to fill them too full. I have used this recipe ever since 1843, s^i^d have never wished for any better for any occasion. It it is pal- atable and healthy. The two following recipes I take from the Messen- ger, but I think them too rich for health; neither do I think it a good plan to boil the mince meat: Mince Pies. 3 pounds fresh beef i fresh beef tongue 4 or 6 pounds suet 3^ pounds raisins % pound citron 3 pounds currants 8 pounds chopped apples 45^ pounds sugar I pint molasses 3 ounces cinnamon I teacup mace compound 2 ounces cloves I J^ ounces salt i nutmeg J^ ounce pepper i ^ gallons sweet cider

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