TUDOR ADVENT | Mince Pies
During the twelve days of Christmas (or the “Twelfths’ as they were known) people would visit friends and neighbours, bringing with them ‘minc’d pyes’ to share. These original minced pies were a little different to the ones enjoyed in Britain during Christmas today. Traditional recipes called for thirteen ingredients, including dried fruits, spices and chopped mutton. The thirteen ingredients represented Christ and his apostles, while the mutton was included in remembrance of the shepherds.
Minced pies were made in a variety of shapes – sometimes in the shape of a crib, but often in elaborate patterns.
TUDOR ADVENT | Mince Pies
During the twelve days of Christmas (or the “Twelfths’ as they were known) people would visit friends and neighbours, bringing with them ‘minc’d pyes’ to share. These original minced pies were a little different to the ones enjoyed in Britain during Christmas today. Traditional recipes called for thirteen ingredients, including dried fruits, spices and chopped mutton. The thirteen ingredients represented Christ and his apostles, while the mutton was included in remembrance of the shepherds.
Minced pies were made in a variety of shapes – sometimes in the shape of a crib, but often in elaborate patterns.
1624 Recipe for ‘Six Minst Pyes of an Indifferent Bigness’
Take halfe a peck of the finest Flower, 2 libras of Suger, 2 libras of Buttr, a Loyne of fatt Mutton, with a little of a Legg of Veale to mince with it, 2 libras of Reasons of the Sunn, as many Currons, of Cloves, Mace, and Nuttmeggs one ownce.
For the Paist mingle 1 pound and a halfe of Suger with the Flower and breake in the Yolkes of six Eggs, then worke it together with 3 parts of the two pounde of Buttr. Set of a little water, and let it Seethe, then scym it, put in the 4th Parte of the Buttr, when it is melted, Scym it cleane from the Water, work it with the Paist.
For the Meate. Let it be seasoned with Pepper, and mingled with halfe a pounde of Suger, the other Frute and Spyce, the Raisons must be stoned, & someof them minced among the meate, the others put in hole, put in the Joyce of two Orringes and one Leamond, and the Ryne of them smale minced.
When the Pyes are filled slice Dates and stick in the top, when you sett them into the oven. Wassh them over with the yolkes of Eggs, and pynn them upp in Papers.
For an easy to follow, step by step interpretation of the recipe above please visit: http://oakden.co.uk/minst-pyes-1624-recipe
1624 Recipe for ‘Six Minst Pyes of an Indifferent Bigness’
Take halfe a peck of the finest Flower, 2 libras of Suger, 2 libras of Buttr, a Loyne of fatt Mutton, with a little of a Legg of Veale to mince with it, 2 libras of Reasons of the Sunn, as many Currons, of Cloves, Mace, and Nuttmeggs one ownce.
For the Paist mingle 1 pound and a halfe of Suger with the Flower and breake in the Yolkes of six Eggs, then worke it together with 3 parts of the two pounde of Buttr. Set of a little water, and let it Seethe, then scym it, put in the 4th Parte of the Buttr, when it is melted, Scym it cleane from the Water, work it with the Paist.
For the Meate. Let it be seasoned with Pepper, and mingled with halfe a pounde of Suger, the other Frute and Spyce, the Raisons must be stoned, & someof them minced among the meate, the others put in hole, put in the Joyce of two Orringes and one Leamond, and the Ryne of them smale minced.
When the Pyes are filled slice Dates and stick in the top, when you sett them into the oven. Wassh them over with the yolkes of Eggs, and pynn them upp in Papers.
For an easy to follow, step by step interpretation of the recipe above please visit: http://oakden.co.uk/minst-pyes-1624-recipe