Mock Mince Pie

Ingredients

• four quarts green tomatoes
• three pounds brown sugar
• the juice of two lemons
• a tablespoonful each cinnamon
• a tablespoonful each allspice
• a tablespoonful each salt
• half a teaspoonful cloves
• a tablespoonful of grated nutmeg
• two pounds and one-half seeded raisins
• a cup of boiled cider

Method

1. 1

   Simmer tomatoes with sugar, lemon juice, and spices until reduced by half.

2. 2

   Add raisins and boiled cider, then cook until thick.

3. 3

   Bake as you would a regular mince pie.

Nutrition per serving

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 54. The excerpt below is the record exactly as published.

a tablespoonful each STANDARD PAPER BAG COOKERY 119 of powdered cinnamon, cloves and nutmeg. Use enough sweet cider to make moist, then add a bowl of sugar and an even teaspoonful salt. Scald well and put away in a stone jar. When you make the pies add a few whole raisins, chopped nut meats or any jelly you have on hand. When mince pie is to be reheated for dinner and served hot, grated cheese may be sprinkled over the top just before setting it in the oven to .heat. Mock Mince Pie. — To four quarts green tomatoes, chopped fine, allow three pounds brown sugar, the juice of two lemons and their yellow rind, grated, a table- spoonful each cinnamon, allspice and salt, half a tea- spoonful cloves and a tablespoonful of grated nutmeg. Put into a porcelain lined kettle and simmer gently until reduced one half in bulk. Now add two pounds and one- half seeded raisins, or part raisins and part currants or chopped prunes and a cup of boiled cider

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