Plain Mince Pie

Ingredients

• One cup of chopped meat
• two cups of chopped apples
• one teaspoonful of salt
• one teaspoonful of allspice
• one teaspoonful of cinnamon
• one cup of brown sugar
• half a cup of small whole raisins
• half a cup of currants
• moistened with one cup of cider
• juice of one lemon
• two or three spoonfuls of any remnants of jelly

Method

1. 1

   Mix all ingredients in the order given.

2. 2

   Use enough of the meat liquor to make quite moist.

3. 3

   Cook in a porcelain kettle until the apple and raisins are soft.

4. 4

   Do not add the wine, brandy, and rose water until the mixture is cooked.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 194. The excerpt below is the record exactly as published.

Plain Mince Pie. — One cup of chopped meat (cold steak or roast beef which has been simmered till tender), two cups of chopped apple^ one teaspoonful each of salt^ allspice^ and cinnamon.^ one cup of brown sugar half a cup of small whole raisins^ half a cup of currants.^ mois- tened with one cup of cider^ or one cup of sweet pickle vinegar.^ or half a cup of water juice of one lemon., and two or three spoonfuls of an}^ remnants of jelly on preserve. Eccles Pie. {Miss Barnes.) — Two cups of seedless raisins and half a pound of citron^ chopped very fine ; Mince Meat for Pies. 1 cup chopped meat. 1^ cup raisins. cup currants. 13^2 cup brown sugar. 3^ cup molasses, or 1 cup granulated sugar. 3 cups chopped apples. 1 cup meat liquor. 2 teaspoonfuls cinnamon. y-2 teaspoonful mace. ^2 teaspoonful powdered cloves. 1 lemon (grated rind and juice). 34 piece citron. 3^ cup brandy. 34 cup wine. 3 teaspoonfuls rose water. The Boston Cook Book. 327 add one cup of sugar ^ the juice of 07W lemon ^ and a little water. Stew five minutes. Line small patty pans with puff paste, fill with the fruit mixture, cover, and bake. Fanchonnettes, — Line small patt}^ pans with pufi?" paste, rolled very thin ; fill them with lemon prepared as for Lemon Pie, No. 1 ; cover with a thin crust, and bake quick I3'. Or fill them as directed for Lemon Pie, No. 2, and bake without an upper crust. 328 The Boston Cook Book. PUDDING- SAUCES. Hard Sauce (for Hot Puddings). cup butter. | % teaspoonf ul lemon or vanilla, 3^ cup powdered sugar. \ or a little nutmeg. Eub the butter to a cream in a warm bowl ; add the sugar gradual!}' , then the flavoring. Pack it smoothly in a small dish, and stamp it with a butter mould or the bottom of a figured glass. Keep it on ice till ver}' hard. Or pile it lightly on a small fancy dish, and you may call it Snowdrift Sauce. Lemon Sauce. 2 cups hot water. 1 cup sugar. 3 heaping teasp. cornstarch. Grated rind and juice of 1 lemon. 1 tablespoonful butter. Boil the water and sugar five minutes, and add the corn- starch, wet in a little cold water. Cook eight or ten minutes, and add the lemon rind and juice and the butter. Stir until the butter is melted, and serve at once. If the water boil awaj^ and the sauce become too thick, add more hot water till of the right consistenc3\ Whipped Cream Sauce. 1 cup cream. I % cup powdered sugar. 1 teaspoonful lemon or vanilla. | White of 1 egg. Mix the cream, vanilla, and sugar, and whip it without skimming oflT the froth. Add the beaten white of the egg and beat all together. Serve it on am' pudding usually eaten with sugar and cream. The Boston Cook Booh, 329 Apricot Sauce. 1 cup apricot juice. I 1 teaspoonf ul cornstarch or ^ cup sugar. j flour. Boil all together five minutes and strain. Use any kind of fruit juice or syrup in the same manner. Creamy Sauce. cup butter. j 2 tablespoonfuls wine, ^2 cup powdered sugar, sifted. | 2 tablespoonfuls cream. Cream the butter ; add the sugar slowly, then the wine and cream. Beat well, and just before serving place the bowl over hot water and stir till smooth and creamy, but not enough to melt the butter. When the wine and cream are added, the sauce has a curdled appearance. This is removed by thorough beating, and b^' heating just enough to blend the materials smoothl}^ It is not intended to be a hot sauce ; and if the sauce become oily in heating, place the bowl in cold water and beat again until smooth like thick cream. Omit the wine if desired, and use half a cup of cream^ and one teaspoonful of le

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