Favorite Christmas treat your momma made.

[Subdeacon Joe]

43 minutes ago, Chili Ron said:

Howdy,

Mom could make all that.

But what I miss is mince pie....or was it mince meat pie??

It was sorta like apple pie with raisins and some other goodies.

No actual meat that I ever could recognize.

Oh well.

Best

CR

 

 

One of my favorites.  Saying "mince meat" is really a bit redundant because the "mince" in this context does refer to finely chopped (minced) meat.   Sadly, the meat is almost always missing in modern Mince Pies.  As you say, an apple pie with raisins, lots of warm and sharp spices, maybe citrus peel, and if you're lucky, suet.

ADDED:

 

I found this on a food history site, from a 1545 cookbook:

 

called A Proper newe Booke of Cokerye, declarynge what maner of  meates be beste in season, for al times in the yere, and how they ought to be dressed, and  serued at the table, bothe for fleshe dayes, and fyshe dayes, has a recipe for a pie that sounds alot like a modern day mincemeat pie:

To make Pyes – Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take thefattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.

 

[Rip Snorter]

24 minutes ago, Subdeacon Joe said:

 

One of my favorites.  Saying "mince meat" is really a bit redundant because the "mince" in this context does refer to finely chopped (minced) meat.   Sadly, the meat is almost always missing in modern Mince Pies.  As you say, an apple pie with raisins, lots of warm and sharp spices, maybe citrus peel, and if you're lucky, suet.

ADDED:

 

I found this on a food history site, from a 1545 cookbook:

 

called A Proper newe Booke of Cokerye, declarynge what maner of  meates be beste in season, for al times in the yere, and how they ought to be dressed, and  serued at the table, bothe for fleshe dayes, and fyshe dayes, has a recipe for a pie that sounds alot like a modern day mincemeat pie:

To make Pyes – Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take thefattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste.

 

https://www.saveur.com/article/Recipes/Traditional-Mincemeat-Pie-2/

[Subdeacon Joe]

11 minutes ago, Rip Snorter said:

https://www.saveur.com/article/Recipes/Traditional-Mincemeat-Pie-2/

 

Thank you!   I've made others from that era that were similar.  I've also made some from very old English receipts that have very little fruit in them.  Somewhat like pork pie.

[Sedalia Dave]

On 12/20/2022 at 5:19 PM, Subdeacon Joe said:

 

Any chance you could share that?

 

Will scan it at work next week and post it.

[Sedalia Dave]

@Subdeacon Joe Found a printed copy in one of the many Church cookbooks at my sisters.  Mom and I remembered wrong the recipe makes about 36 dozen cookies.

 

 

  

[Marshal Mo Hare, SASS #45984]

Ages ago, before I was eight, my mother made and sold fruitcakes. She made them to order for folks. I remember shelling the nuts. Started making them in August. Don’t remember ever eating one.

[Subdeacon Joe]

4 hours ago, Sedalia Dave said:

@Subdeacon Joe Found a printed copy in one of the many Church cookbooks at my sisters.  Mom and I remembered wrong the recipe makes about 36 dozen cookies.

 

 

  

 

Thanks!  Those sound good, like a modification of the basic Molasses Crinkle Cookie.   Or maybe the Molasses Crinkle is a simplified LEP.  ADDED: Maybe both are just a modification of lebkuchen.

Now we wait for Alpo to ask how you roll them into balls after baking them.

ADDED:Hmmmm......

• 1 c. Brown sugar
• 1 lb Melted lard
• 1/2 quart Molasses
• 1/2 quart Coffee (liquid)
• 1 1/2 Tbsp. Soda
• 1/2 c. Whiskey
• 1/2 lb Walnuts, grnd
• 1 lb Raisins, grnd
• 1/2 Tbsp. Nutmeg
• 1 1/2 tsp Cloves, cinnamon, salt, & allspice Flour, sufficient to make a rather stiff dough

Directions

1. Roll on floured board (about 1/2" thick) and cut into desired shapes with a knife. Bake at 350 degrees for about 10-15 min.
2. Notes: These cookies are best if left to "age" a little. Store them in an airtight container and you will be amazed at the difference in the taste after one week.
3. To grind the walnuts and raisins, I usually mix them with the coffee and put them in the blender.
4. Add in just sufficient flour to make the dough easy to manage, without sticking.
5. Too much flour will give you a dry cookie.
   
    

[Cold Lake Kid, SASS # 51474]

Dad made the Fruit Cakes and Puddings that were much sought after in the family, whenever we were stationed in Ottawa. When we were stationed elsewhere, sometimes a "Sked" into Ottawa, would just happen to drop off a package at RCAF Rockcliffe, to be picked up by a family member. LOL

Mince meat pies, pumpkin pies and what Mother called "Gletchells" and I have heard others call "Nun's Farts"; left over pie dough, rolled flat, sprinkled with a mix of brown sugar, butter and cinnamon, rolled, and cut about an inch long and baked.

My specialty is Shortbread. I get standing orders from the family for some every year.