Mince Pies

Ingredients

• 1 lb. currants
• 1 lb. raisins
• 1 lb. candied orange, lemon, and citron peel
• 1 lb. of suet
• 1 lb. apples
• 1 lb. Demerara sugar
• 1 oz. mixed spice
• Grated rind of 3 lemons
• Grated rind of 3 oranges
• ½ pint of brandy
• ½ pint sherry
• 1 lb. sultanas
• ½ lb. finely minced almonds
• The juice of 2 lemons
• juice of two oranges

Method

1. 1

   Stone and mince the raisins, suet, apples, candied peel, almonds, and sultanas; mix with currants, sugar, spice, lemon and orange rind, brandy, sherry, and the juice of oranges and lemons.

2. 2

   This mixture should be put in jars, covered, and kept for at least three weeks.

3. 3

   For about one dozen pies, prepare puff pastry of ½ lb. flour, roll out a portion about ½ inch thick, line patty tins, put in 1 teaspoonful of mincemeat, roll out the remainder, cut in rounds for the tops, wet edges, place on top, brush with egg, and bake in a hot oven for 15 minutes.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 29. The excerpt below is the record exactly as published.

MINCE PIES. 1 lb. currants 1 lb. raisins 1 Jb. candied orange, lemon, and citron peel 1 lb. of suet 1 lb. apples 1 lb. Demerara sugar 1 oz. mixed spice Grated rind of 3 lemons Grated rind of 3 oranges £ pint of brandy J pint sherry 1 lb. sultanas £ lb. finely minced almonds The juice of 2 lemons and juice of two oranges

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