Mincepie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
mincemeat filling
pie additions
Instructions (10)
  1. Scrape the beef free from skin and strings, and weigh two pounds.
  2. Pick and chop four pounds of suet.
  3. Clean six pounds of currants until they are perfectly dry.
  4. Chop three pounds of apples.
  5. Prepare the peel and juice of two lemons.
  6. Combine the beef, suet, currants, apples, lemon peel and juice, sweet wine, nutmeg, cloves, mace, and pimento.
  7. Press the whole mixture into a deep pan.
  8. Keep the mixture covered in a dry cool place.
Making the pies
  1. Prepare citron, orange, and lemon peel.
  2. When making the pies, put some of each prepared peel into them.
Original Text
Mincepie. Of scraped beef free from skin and strings, weigh two pounds; four pounds of suet picked and chopped; then add six pounds of currants, nicely cleaned and perfectly dry, three pounds of chopped apples, the peel and juice of two lemons, a pint of sweet wine, a nutmeg, a quarter of an ounce of cloves, ditto mace, ditto pimento, in finest powder; 135press the whole into a deep pan when well mixed, and keep it covered in a dry cool place. Half the quantity is enough, unless for a very large family. Have citron, orange, and lemonpeel ready, and put some of each in the pies when made.
Notes
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