Mince Pies (another way)
From Cassell's dictionary of cookery, 1892
Serves 20
This mixture should not be kept less than six weeks before use.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 931. The excerpt below is the record exactly as published.
Mince Pies (another way). — Of suet, chopped very fine and sifted, two pounds; currants, two pounds; raisins, one pound; apples, two pounds ; bread, half a pound ; moist sugar, one and a quarter pound ; red and white wine (mixed), three-quarters of a pint ; a glass of brandy (these two last according to taste) ; the peel of two small lemons, and the juice of one ; four ounces of candied orange-peel cut. ]\Iix, with cinna- mon, mace, nutmeg, and salt, to the taste. If preferred, omit the bread, substituting two biscuits. Mince Pies (another way). — Take three pounds of plums, with the same quantity of currants, add the juice of six lemons and six oranges, with four grated nutmegs and the orange and lemon-peel after it has been boiled well to extract the bitterness. A\Tien these materials are well mixed and minced, put them aside in a jar, adding two glasses of brandy. Melt one pound of butter
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Cook this with the app: pantry check, scaling, and the assistant.