To Make Mince Pies

Appears in
The Cookery of England
The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About
From the Reading manuscript of 1760.
The earliest mince pies were boat shaped, with flattened lids, to represent cradles. In the Reformation they were forbidden, as they were thought popish since they represented the cradle of the Christ Child and the spices of the filling the gifts of the three kings.

‘Take a pound of tongue, a pound of beef suit, 2 pounds of currants, a pint of clarret, 10 john apples, season it with sugar, nutmeg, mace, cloves and a little salt, you may put some dryed sweet meats when you bake them if you please.’