3 three-fourths of an hour.” American Cookery by Amelia Simmons “Four pound boiled beef, chopped fine, and salted six pound of raw apple chopped also, one pound beef suet, one quart of wine or rich sweet cider, one ounce mace, and cinnamon, a nutmeg, two pounds raisins, bake in paste No. (The edition of the cookbook I looked at when I was searching for this recipe was the 1798 edition, but you can find the same recipe in the reprinted version of the 1796 edition, too.) This is the original recipe that I found in American Cookery by Amelia Simmons, which was the first American cookbook. I found out that mincemeat pie really did have meat in it along with fruit and spices.Īfter seeing old-fashioned mincemeat pie recipes, I was curious to see what they would taste like, so I decided to go ahead and make one myself. Well, I found my answer by looking through old cookbooks – a great source for any questions about what people used to eat and how they prepared their food. I had always wondered, though, what exactly was in mincemeat pie filling and if there was actually any real meat in an old-fashioned mincemeat pie recipe. And those jars of processed mystery mincemeat filling that appear on the grocery store shelves around the holiday season have always looked pretty scary to me! I think part of my aversion to it was the fact that I had no idea what was actually in it. I had never actually tried it until this year, but it just didn’t sound like something I would ever want to eat. Up until just recently, I had always thought the idea of mincemeat pie sounded pretty unappetizing.
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