To Make Mince Pie Mixture

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Weigh two pounds of the chopped meat; put to it two pounds of suet free from strings or skin, and chopped fine; add two pounds of currants, picked, washed, and dried; four pounds of peeled and chopped rich tart apples, with the juice of two lemons, and the chopped peel of one; a pint of sweet wine, and one large nutmeg grated, or teaspoonful of ground mace; three pounds and a half of sugar, quarter of an ounce of ground cloves, or allspice, and the same of cinnamon, and a large tablespoonful of salt. Mix the whole well together, put it in a stone pot, or jar, cover it close, and set it in a cool place for use. Mix it well together again before using.