Mince Pies

Ingredients

• Take i lb. of the lean of nice, tender beef
• one pint raisins, seeded and chopped
• one pint of sugar (brown or white)
• one pint of imported dried currants, washed clean
• one pint of finely chopped pippin apples
• the same quantity of fresh beef suet
• half a pint of preserved citron, cut up very small
• a teaspoonful of salt
• a salt-spoonful of black pepper
• a dessert-spoonful of mixed cinnamon, mace, cloves, and nutmeg
• a pint of wine
• a pint of sweet cider
• a gill of brandy

Method

1. 1

   Stir the ingredients together until well combined.

2. 2

   Use immediately or store in a clean stone jar with a closely fitting cover.

3. 3

   Mince pies should be served piping hot.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 289. The excerpt below is the record exactly as published.

Mince Pies. — Take i lb. of the lean of nice, tender beef ; boil it thoroughly. When cold — and there is no objection to letting it stand over a few days — grate it up, when it should furnish about one pint of mince. Add one pint raisins, seeded and chopped; one pint of sugar (brown or white), Mince Pies PIES, ETC. Molasses Layer Tarts one pint of imported dried currants, washed clean ; one pint of finely chopped pippin apples, and the same quantity of fresh beef suet ; half a pint of preserved citron, cut up very small ; a teaspoonful of salt, a salt-spoonful of black pepper, a dessert - spoonful of mixed cinnamon, mace, cloves, and nutmeg, measured after they have been beaten up together in a mortar ; a pint of wine, a pint of sweet cider, and a gill of brandy

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