one pint of imported dried currants,
washed clean ; one pint of finely
chopped pippin apples, and the same
quantity of fresh beef suet ; half a pint
of preserved citron, cut up very small ;
a teaspoonful of salt, a salt-spoonful
of black pepper, a dessert - spoonful
of mixed cinnamon, mace, cloves,
and nutmeg, measured after they
have been beaten up together in a
mortar ; a pint of wine, a pint of
sweet cider, and a gill of brandy✪ Mince Pies.
Stir the ingredients together until
well combined, and use immediately,
if you choose. If kept in a clean
stone jar with a closely fitting cover,
good mince -meat will keep until
spring, only taking care, if it becomes
too dry by the evaporation of the
liquors, to add more wine or brandy
until it is sufficiently moist. Mince
pies should always be brought to
table piping hot, and, of course, de-
pend greatly for their excellence upon
the pastry in which they are served.
Another way (Maryland recipe) : —
Four pounds of lean beef, one quart
of chopped suet, four quarts of chop-
ped apples, one quart of stoned rai-
sins, a scant quart of sugar, one pint
of currants, about I lb. of citron, a
pint of molasses, three table -spoon-
fuls of ground mace, the same of cin-
namon, two of allspice, one and a
half table-spoonfuls of cloves, four
grated nutmegs, three table-spoon-
fuls of salt, the juice and rind of three
lemons, the same of three sour or-
anges, some candied orange and
lemon peel, one pint of orange wine,
one quart of California peach or
grape brandy. Chop the meat in a
meat -cutter and mix thoroughly.
Do not cook at all, except the beef
by itself, and before chopping. Add,
if you have it (for it is a great im-
provement), some syrup from sweet
pickles, and cider, if you choose. If
not moist enough, add, to your taste,
more wine and brandy, and, if it
will bear it, more lemon-juice. One
must use one's own taste and judg-
ment in this recipe, as sometimes it
needs more moistening than at other
times.
Mince Pies, English. — One pound
of raisins, and I lb. each of currants,
suet, apples, and moist sugar; rind
of two lemons, chopped fine, and the
juice of both; a glass of brandy, %
lb. of mixed peels, a teaspoonful of
mixed spices. Line patty-pans with
very light paste, fill with the mince-
meat, and cover with the paste.
Mock - cherry Pie. — Measure two
cupfuls of cranberries, then cut in
half and soak half an hour in cold
water to remove the seeds. Mix
one table-spoonful of corn-starch with
a little cold water, then stir it into
one cupful of boiling water ; when
thick, remove from the fire and add
one table-spoonful of butter, pinch of
salt, the cranberries, and one cupful
of raisins, seeded ; one cupful of sugar,
two teaspoonfuls of vanilla✪ Mock-cherry Pie ; pour into
a pastry-lined tin, place crust over top,
and bake until done.
Mock Mince-meat Pies. — To pre-
pare it, roll fine three soda-crackers,
and mix with them a half-cupful of
brown sugar, and the same quantity
of melted butter, molasses, and sour
cider. Add to them one egg, well-
beaten; one cupful of raisins, seeded
and chopped ; one-half cupful of cur-
rants, and one cupful of water. Sea-
son with one teaspoonful each of
ground cinnamon and allspice, one-
half teaspoonful of cloves, salt, black
pepper, and nutmeg, and a gener-
ous table-spoonful of brandy✪ Mock Mince-meat Pies. Bake
with two crusts.
Page 290 · 4 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
one pint of imported dried currants, washed clean ; one pint of finely chopped pippin apples, and the same quantity of fresh beef suet ; half a pint of preserved citron, cut up very small ; a teaspoonful of salt, a salt-spoonful of black pepper, a dessert - spoonful of mixed cinnamon, mace, cloves, and nutmeg, measured after they have been beaten up together in a mortar ; a pint of wine, a pint of sweet cider, and a gill of brandy. Stir the ingredients together until well combined, and use immediately, if you choose. If kept in a clean stone jar with a closely fitting cover, good mince -meat will keep until spring, only taking care, if it becomes too dry by the evaporation of the liquors, to add more wine or brandy until it is sufficiently moist. Mince pies should always be brought to table piping hot, and, of course, depend greatly for their excellence upon the pastry in which they are served.
Another way (Maryland recipe) : — Four pounds of lean beef, one quart of chopped suet, four quarts of chopped apples, one quart of stoned raisins, a scant quart of sugar, one pint of currants, about I lb. of citron, a pint of molasses, three table -spoonfuls of ground mace, the same of cinnamon, two of allspice, one and a half table-spoonfuls of cloves, four grated nutmegs, three table-spoonfuls of salt, the juice and rind of three lemons, the same of three sour oranges, some candied orange and lemon peel, one pint of orange wine, one quart of California peach or grape brandy. Chop the meat in a meat -cutter and mix thoroughly. Do not cook at all, except the beef by itself, and before chopping. Add, if you have it (for it is a great improvement), some syrup from sweet pickles, and cider, if you choose. If not moist enough, add, to your taste, more wine and brandy, and, if it will bear it, more lemon-juice. One must use one's own taste and judgment in this recipe, as sometimes it needs more moistening than at other times.
Mince Pies, English. — One pound of raisins, and I lb. each of currants, suet, apples, and moist sugar; rind of two lemons, chopped fine, and the juice of both; a glass of brandy, % lb. of mixed peels, a teaspoonful of mixed spices. Line patty-pans with very light paste, fill with the mincemeat, and cover with the paste.
Mock - cherry Pie. — Measure two cupfuls of cranberries, then cut in half and soak half an hour in cold water to remove the seeds. Mix one table-spoonful of corn-starch with a little cold water, then stir it into one cupful of boiling water ; when thick, remove from the fire and add one table-spoonful of butter, pinch of salt, the cranberries, and one cupful of raisins, seeded ; one cupful of sugar, two teaspoonfuls of vanilla ; pour into a pastry-lined tin, place crust over top, and bake until done.
Mock Mince-meat Pies. — To prepare it, roll fine three soda-crackers, and mix with them a half-cupful of brown sugar, and the same quantity of melted butter, molasses, and sour cider. Add to them one egg, wellbeaten; one cupful of raisins, seeded and chopped ; one-half cupful of currants, and one cupful of water. Season with one teaspoonful each of ground cinnamon and allspice, onehalf teaspoonful of cloves, salt, black pepper, and nutmeg, and a generous table-spoonful of brandy. Bake with two crusts.
Records on this page
Mince PiesMolasses Layer TartsMock-cherry PieMock Mince-meat Pies