Mince Pie

And now, to finish up the food posts from the Labor Day Weekend quilting event. I used the quilting party 'spread' from "My Economy Quilt" as a guide for the quilting event. With only two quilters (and a handful of other volunteers), we scaled down from "'nice biscuits, boiled custard, cold tongue and cheese and  pickled peaches and preserved citrons and mince pie and loaf cake and sponge cake and tea and coffee" to "biscuits, cheese, [preserves], mince pie, and loaf cake", with mint tea and raspberry vinegar to drink.

Rolls, preserves, cheese, and loaf cake. A tasty day!

Mince Pie* from The American Matron (1851).

1 lb boiled beef
1.5 lb apples, pared
10 oz zante currants
about 6 oz suet/tallow
2 tablesppons mace, 1/2 tablespoon cloves, 2 tsps ground nutmeg
1/3 c brandy, 1 1/3 cup cider, 2 cups white wine

The liquor and spice amounts were at my own discretion, not being specified in the receipt.  The final product was a bit runny, so I'd definitely use less wine next time.  The proportions given make a large amount filling: I'd estimate three pies worth.  The flavor worked, however--I say that as someone who doesn't overly care for meat, and really doesn't like mixing "sweet" and "savory" foods (in this case "beef" and "everything else").  Everyone who tried it seemed pleased, so this is likely to go into rotation for period events.  One thing I'll be tweaking is the crust, as the 1:1 ratio of flour and shortening made for a pretty heavy pastry.

Mince Meat Pie

*Page 86, last receipt