MINCE PIES
LAST MOMENT RECIPE. These pies may be made at the last moment, as the mincemeat used in their making does not require to be made several weeks beforehand in order for it to mature. One pound each of sultanas, raisins, and currants, half a pound peeled, cored, and chopped apples, half a pound brown sugar, four ounces finely-chopped beef suet, three ounces mixed peel, juice of two lemons, two ounces blanched and chopped almonds, one level teaspoonful nutmeg, quarter of a teaspoonful ground cloves, two level tablespoonsful orange marmalade, one gill brandy. The ingredients may be put through a mincing machine, and everything mixed well together, adding brandy last. Make the pastry for the pies, roll it out, and line patty-pans. Fill with mince, add a tiny piece of butter to each pie, and cover with more pastry. Press the edges well together, glaze, and bake in moderate oven for about 30 minutes. Dust over with icing sugar before serving or sift castor sugar over them while they are hot.
Permanent link to this item
Hononga pūmau ki tēnei tūemi
https://paperspast.natlib.govt.nz/newspapers/WAITA19391213.2.110.6
Bibliographic details
Ngā taipitopito pukapuka
Wairarapa Times-Age, 13 December 1939, Page 10
Word count
Tapeke kupu
172MINCE PIES Wairarapa Times-Age, 13 December 1939, Page 10
Using this item
Te whakamahi i tēnei tūemi
Stuff Ltd is the copyright owner for the Wairarapa Times-Age. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International licence (CC BY-NC-SA 4.0). This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in