Mince Pies
From Hilda's "where is it?" of recipes, 1891
The pies may be warmed up if made a day or two before.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 48. The excerpt below is the record exactly as published.
MINCE PIES. Note to Mincemeat, p. 143. — The following is a good way to make mincemeat into mince pies : Make some puff paste (see p. 194), roll it out very thinly, less than a quarter of an inch, line your patty-tins (first butter them) ; fill liberally with mincemeat (p. 143), cover with a thicker layer of puff paste, brush over with an egg v/ell whisked. Bake in a brisk oven for twenty- five minutes. Sprinkle or sift very fine sugar
Cook this with the app: pantry check, scaling, and the assistant.