Mincepies, without Meat

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 (14)

Mincepie filling

Of the best apples six pounds, pared, cored, and minced ↝ Apple, raw [Apples]
of fresh suet, and raisins stoned, each three pounds, likewise minced ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
of fresh suet, and raisins stoned, each three pounds, likewise minced ↝ Raisins [Dried fruits]
of mace and cinnamon a quarter of an ounce each ↝ Spices, mace, ground [Spices and Herbs]
of mace and cinnamon a quarter of an ounce each ↝ Sugar, cinnamon [Sugars and honey]
eight cloves, in finest powder ↝ Garlic, raw [Vegetables and Vegetable Products]
three pounds of the finest powder sugar ↝ Sugar, NFS [Sugars and honey]
three quarters of an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
the rinds of four and juice of two lemons ↝ Lemon, raw [Citrus fruits]
the rinds of four and juice of two lemons ↝ Lemon, raw [Citrus fruits]
half a pint of port wine
and the same of brandy ↝ Brandy [Liquor and cocktails]
Have ready washed and dried four pounds of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
with candied fruit ↝ Candied fruit [Fruits and Fruit Juices]

Instructions (7)

Prepare the apples by paring, coring, and mincing them.
Mince fresh suet and stoned raisins.
Grind mace, cinnamon, and cloves into the finest powder.
Combine the minced apples, suet, raisins, powdered spices, sugar, salt, lemon rinds and juice, port wine, and brandy in a deep pan.
Mix all ingredients well.
Wash and dry the currants.
Add currants and candied fruit as you make the pies.

Original Text

Mincepies, without Meat.

Of the best apples six pounds, pared, cored, and minced; of fresh suet, and raisins stoned, each three pounds, likewise minced: to these add of mace and cinnamon a quarter of an ounce each, and eight cloves, in finest powder, three pounds of the finest powder sugar, three quarters of an ounce of salt, the rinds of four and juice of two lemons, half a pint of port wine, and the same of brandy. Mix well, and put into a deep pan.

Have ready washed and dried four pounds of currants, and add as you make the pies, with candied fruit.

Notes

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