Mince Pies
From Household hints, 1881
Use tender meat and butter instead of suet.
Presented as published in 1881. 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 Household hints (1881) by Emma Whitcomb Babcock, page 20. The excerpt below is the record exactly as published.
Mince Pies. — These pies can be made so that they are not more indigestible than many other things which we eat and are never troubled about afterward. In the first place, use nice tender meat ; do not for a moment think that any kind of meat will do, as it is to be chopped. Eound steak will do well. Then in place of suet use butter. You can also put in some of the liquor in which your meat was boiled. No matter how good a girl you have, it is the safest course for you to look after the mince-meat yourself. Nothing can be more disagreeable or unappetizing than to find little lumps of something of whose nature you are uncertain in a mouthful of pie. The apple and meat must be chopped fine and uniformly, and be well cooked. About the season- ing, tastes differ; just keep putting in spices, boiled cider, raisins, and well-washed English currants till the right taste is imparted. Some excellent cooks keep the juice left when canning fruit on purpose for the mince-meat, and it does help to give it a fine flavor. Here is a recipe which may serve as a guide in regard to the proportion to be used : Four pounds of meat, two PUDDINOS ANT) PIES. 45 pounds of suet, eight pounds of apples, four pounds of sugar, two pounds of raisins, two table-spoonfuls of cinna- mon, one table-spoonful of allspice, one nutmeg, two quarts of boiled cider, one pint of brandy, half pint of molasses, half cup of salt
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