Mince Pie Recipe
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Chosen for Christmas SE a SON a L SELECTIONS
Chosen for Christmas SE A SON A L SELECTIONS EDIBLE DECOR A TIONS CONFECTIONERY B A K E R Y M I X E S F R O Z E N S A VOURIES INGREDIENTS P A CK A GING EDIBLE DECORATIONS QTY 60685 Dobla Holly Leaf Dark 182 60285 Dobla Holly Leaf Green 182 50032 Dobla Galaxy Star Dark 256 50030 Dobla Mr Frosty 80 50033 Dobla Winter Tree 165 50049 Dobla Merry Xmas Assortment 189 Dobla range available 50046 Dobla Santa Hat 218 from 12th October 50054 Dobla Present 250 50053 Dobla Gingerbread Couple 200 50023 Dobla Golden Star 248 52497 Dobla Sprinkles Star White 600g 50068 Dobla Antler 240 50069 Dobla Santa Belt 132 Chosen for 50073 Dobla Candy Cane 120 50074 Dobla Plaque 1008 Christmas While stocks last 60685 60285 50032 50030 50033 50049 50046 50054 50053 50023 52497 50068 50069 9237250073 50074 EDIBLE DECORATIONS QTY 92385 Holly & Berry Sugar Pipings 20mm 250 92387 Christmas Friends Sugar Pipings 25mm 200 92381 Gingerbread Sugar Pipings 25mm 200 92383 Christmas Penguins Sugar Pipings 25mm 200 92382 Santa Jacket Sugarettes 60x70mm 160 92384 Santa Gingerbread Plaque 75x163mm 60 92386 Christmas Christmas Crew Sugarettes 42mm 180 92388 Light Green Holly & Berry Sugar Piping 24mm 370 92389 Elf Jacket Sugarette 70x60mm 160 92385 92387 92381 92383 92382 92384 92386 92388 92389 CONFECTIONERY QTY 75066 Little Treats Gingerbread Men 105x42g 81112 BAKO Iced Yum Yum 24 94187 BAKO Vanilla Slice 24 80533 Van Dierman Large Cream Filled Eclairs 36x65g Chosen for 88250 BAKO Ring Donuts 48x50g Christmas 49022 49021 Create your own Wreath Doughnuts Add something a little special to our BAKO Ring Doughnuts with festive green frosting and sprinkled with a little holiday cheer. -
Waitrose Stock Number 429653 Name Waitrose & Partners Taste of Christmas Gift Box Net Quantity 1 Manufacturer's Name and A
Waitrose stock number 429653 Name Waitrose & Partners Taste of Christmas Gift Box Net quantity 1 Manufacturer’s name and address Waitrose Ltd, Bracknell RG12 8FD Further statements 1. Waitrose Lebkuchen Selection 2. Waitrose Christmas Fruited Panettone 3. Waitrose Christmas Scottish Shortbread Stars Contents (refer to following sheets 4. Waitrose Christmas Turkey & Stuffing Tortilla Chips for individual product information) 5. Waitrose Christmas Mince Pie Fudge 6. Waitrose Mulled Wine 7. Waitrose Christmas Iced Fruit Slices Disclaimer Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here. If you require specific advice on any Waitrose branded product, please contact Customer Support on 0800 188884 or email [email protected]. For all other products, please contact the manufacturer. This information is supplied for personal use only. It may not be reproduced in any way whatsoever without the prior consent of Waitrose Limited nor without due acknowledgement. Product name Waitrose Christmas Lebkuchen Product An assortment of festive spiced German cakes and biscuits coated in milk and dark description chocolate and sugar glaze. Ingredients including sugar, wheat flour, glucose-fructose syrup (maize, wheat) (wheat glucose-fructose allergens in syrup, maize glucose-fructose -
Mincemeat Pie with Meat
MINCEMEAT PIE WITH MEAT Rather than write out a specific mincemeat recipe, I decided to make a comparison of how the proportions of ingredients changed over time. Now you can make your own! Some of them did specify quantity of spices; I’ve left that out due to space issues. N.B.: Beeton and Galt have both mincemeat with and w/o meat recipes (I’m only looking at w/ meat here). The other question to ask is, “how big is your pie?” It seems the English like to make mince pies individual-size (for example, in Harry Potter Ron confesses to eating 3 or 4). Beeton seems to be making smaller ones like that. The others don’t seem to specify, although once you tried to make 20 pies from the JOC recipe you’d know which size, I’m guessing smallish. Other questions that occur to me are “how much does a tongue weigh?” and “are calves feet really fatty?” I will add that I have made the E.F. version before and tried to short the suet, since it seems like a lot of fat. Don’t. It needs it to hold together. Except for getting sweeter and adding more apples (although that’s difficult to judge since they all use different measurements,) it looks like the proportions and spicing stay fairly consistent. That’s really quite remarkable. COOKBOOKS Elinor Fettiplace, early 17c English Martha Washington, early to mid 17th century English, but being used in America in the 18th century Amelia Simmons, 18c American Isabella Beeton, mid 19c English Galt, late 19c Canadian Joy of Cooking, mid 20c American E.F. -
Sheep Based Cuisine Synthesis Report First Draft
CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME: SHEEP BASED CUISINE SYNTHESIS REPORT FIRST DRAFT By Zsolt Sári HUNGARIAN OPEN AIR MUSEUM January 2012 INTRODUCTION The history of sheep consume and sheep based cuisine in Europe. While hunger is a biologic drive, food and eating serve not only the purpose to meet physiological needs but they are more: a characteristic pillar of our culture. Food and nutrition have been broadly determined by environment and economy. At the same time they are bound to the culture and the psychological characteristics of particular ethnic groups. The idea of cuisine of every human society is largely ethnically charged and quite often this is one more sign of diversity between communities, ethnic groups and people. In ancient times sheep and shepherds were inextricably tied to the mythology and legends of the time. According to ancient Greek mythology Amaltheia was the she-goat nurse of the god Zeus who nourished him with her milk in a cave on Mount Ida in Crete. When the god reached maturity he created his thunder-shield (aigis) from her hide and the ‘horn of plenty’ (keras amaltheias or cornucopia) from her horn. Sheep breeding played an important role in ancient Greek economy as Homer and Hesiod testify in their writings. Indeed, during the Homeric age, meat was a staple food: lambs, goats, calves, giblets were charcoal grilled. In several Rhapsodies of Homer’s Odyssey, referring to events that took place circa 1180 BC, there is mention of roasting lamb on the spit. Homer called Ancient Thrace „the mother of sheep”. -
Breakfast and Tea Dishes. Cakes
INDEX Page Pife BREAD. Blaokherry Jam Oaka as Baking Powder Bleoalts • Blaak OkeeeUte Oaks 11 IwUi Brown BrMd S Black Pratt Oaka U Bread 1, • Boiled Icing 1* Brewa Bread 4 Breaddoagk Oaka 16 Baas • Oaka 14 Olaaamoa Baa* T Oaka FUlIng 16 OOTB Bnad 4, §, • Caramel Oaka It •raham Bleoolts wttk Yeaet.. I Ohooolete Oaka 10, tl, tt wraaaa Breed t Cheat Cake M •raham Loaf t Cocoa Cake IS Jehnny Oak* 6 Coffee Oaka 11, M Parker Beat* Bolls ( Oornetarek Cake 16 Bella 4 Oream Icing 17 Bataad Bloonlte « Cream Psffe II •alt BUtar Bread S Oream Cake 10 •on Milk Biscuits * Devils Cake 14, 10 Bert Singer Bread f Derili Food «t •teamed Corn Bread 7 Economical Oake M •teased Boetea Brown Bread. 8 Eggless Fralt Cake It Wkela Wheat Bread 6 Every Day Fralt Cake It BREAKFAST AND TEA Favorite Black Oake 10 DISHES. Feather Oake It A Vies Breakfast Dlah 116 Filling for Oake 14 Baaaaa Trlttert 114 Filling with Klokorynuts for— Baklag Powder Pancakes 116 Layer Cake 16 Blaae-Maage US Fralt Oake 14 Baakwkeat Oakee 118 Ginger Cake tO Okeeee Toads lie Gravel Oake t4 Ohesss Btrawa US Hlekorynat Oake It, li Oklakea Oatelet US Hlekorynat Loaf Oake 14 Olaaaaon XelU 116 Iolng 18 Cora Fritter! 116 Jam Oaka t4 Oream Faffs 117 Ladles' Cake tl Oretaettea of Oddi and Znda..ll7 Layer Cake 10, 11 Fraaak Toaat 118 Lemon Jelly tl Fritter* 114 Lemon Sponge Oaka 16 Soma 114 Loaf Cake It Graham Came lit, 118 Marble Oake 17, tl Graham Griddle Cake* 118 Marriage Oaka 0 Griddle Oakee 114 ktarshamallow Filling U Hlekorynat Macaroons 116 Metropolitan Oake It Hot Tamale* 11* Mixed Layer Oake tt Lsttaoe Ham Sandwiches 116 Molaaeea Oake 11, It, 18 tittle Figs la Blaaketa 119 Matioaal Oake SO Mamas lit Hat Oaka 1* Xaah 116 Old Fashioned Tea Oaka IS Faaaakaa 114 Oraage Oake SO Faaaat laadwlohes 118 Flak and White Oaka 14 Fotato Faa Oakea IIS Poor Man's Oaka It Potato BmmsUngs US Pork Oaka It Potato •satis 116 4aera Cap Oaka 11 mtos Oresasttss Hi Xallroad Sponge Oaka IT Staffed OUroe 116 Xocky Mosntaln Oaks U WaaUa 114 AagtCAKESAsajcol OakBaa. -
Homemade Keepers at Home Sampler
HOMEMADE Piesfruit · cream · nut KEEPERS AT HOME SAMPLER SEVEN Copyright March 2001 Carlisle Press, Sugarcreek, OH All rights reserved. No portion of this book may be reproduced by any means, electronic or mechanical, including photocopying, recording, or by any information storage retrieval system, without written permission of the copyright owner, except for the inclusion of brief quotations for a review. ISBN 1-890050-50-4 Text designed by Miriam Miller Cover designed by Teresa Hochstetler For additional copies or for a free catalog write: 2673 TR 421 Sugarcreek, OH 44681 TABLE OF CONTENTS Fruit Pies ......................................1 Cream Pies continued ..............................10 Canned Apple Pie Filling ..............................3 Peanut Butter Pie #1 ....................................15 Apple Pie .........................................................1 Peanut Butter Pie #2 ....................................15 Berry Pie .........................................................2 Pumpkin Pie #1 ............................................10 Blackberry Custard Pie .................................7 Pumpkin Pie #2 ............................................11 Blueberry Pie ..................................................5 Sponge Lemon Pie .......................................12 Dutch Apple Pie .............................................1 Sugarless Pumpkin Pie ................................10 Elderberry Custard Pie .................................8 Velvet Custard Pie .......................................11 -
31 Mincemeat As the War Pie
#31 Mincemeat as the War Pie Antique mincemeat tart pans NONE SUCH still on the shelf at Kinsley Food Pride Every year my mother (Eloise Tillotson LaRue) made mincemeat tarts for Christmas. I never developed a taste for mincemeat myself, but my mother had this English tradition handed down in her family. In fact, I inherited the set of little tin tart pans pictured above which she got from her grandmother (Rosina Kirk Straw). Mom thought she had brought them to northern Michigan from England in 1879, and they may have originally belonged to her great grandmother (Eleanor Dawson Straw). Forgive my need to honor these women by name, but the tart tins are one of my favorite things, even though I bake cherry or strawberry tarts in them. Traditionally, mincemeat is a mix of chopped dried fruit, brandy, spices, beef suet and beef. The directions for one 19th century recipe goes as follows: Stone and cut the raisins once or twice across, but do not chop them; wash dry and pick the currants free from stalks and grit, and mince the beef and suet, taking care the latter is chopped very fine; slice the citron and candied lemon and orange peel, strain the juice and when all the ingredients are thus prepared, mix them well together, adding the brandy when the other things are well blended; press the whole into a jar, carefully exclude the air, and the mincemeat will be ready for use in a fortnight (two weeks). It’s easy to see that homemade mincemeat is quite a bit of work. -
Traditional Mince Pies Tchen Prep: 45 Mins • Cook: 20 Mins • Serves: 12
K dney Traditional mince pies K tchen Prep: 45 mins • Cook: 20 mins • Serves: 12 Using apple and less dried fruit makes this is a great festive treat that is low potassium, low phosphate and low salt. Ingredients Homemade mincemeat: 1 tablespoon brandy or rum 1 large Bramley apple Pastry 25g low fat margarine 225g plain flour 50g glace cherries 150g butter 50g dark soft brown sugar 2 tablespoon caster sugar 1 teaspoon mixed spice 1 egg 100g mixed fruit peel 3 tablespoons cold water Carbohydrate The pastry along with the sugar and fruit from the mincemeat are the main sources of carbohydrate. Carbohydrate values have been provided for those trained in insulin adjustment. Phosphate/ potassium As apples are a low potassium fruit, they are used to form the base of this mincemeat alternative, making these lower in potassium than traditional mince pies. There is very little phosphate in each mince pie and they are therefore a suitable snack if you are following a low phosphate diet. Protein Each mince pie is low in protein. Special diets Gluten free: Use gluten free flour. Vegan: Use a dairy free margarine. Buy a ready rolled vegan pastry or omit the egg from the pastry and brush with a plant based milk alternative. Healthier option For a healthier option leave the pastry tops off the mince pies, or alternatively use filo pastry for a lower fat alternative. You may wish to consider omitting the sugar from the pastry to reduce the sugar content. Special occasion Cheaper option You don’t need to use the brandy or rum, but a cheaper option is to buy a miniature bottle to avoid needing to buy a larger bottle. -
Mincemeat- a Rich History Sue Ellen Lieder Iowa State University
Volume 39 | Number 5 Article 7 1959 Mincemeat- a Rich History Sue Ellen Lieder Iowa State University Follow this and additional works at: http://lib.dr.iastate.edu/homemaker Part of the Home Economics Commons Recommended Citation Lieder, Sue Ellen (1959) "Mincemeat- a Rich History," The Iowa Homemaker: Vol. 39 : No. 5 , Article 7. Available at: http://lib.dr.iastate.edu/homemaker/vol39/iss5/7 This Article is brought to you for free and open access by the Student Publications at Iowa State University Digital Repository. It has been accepted for inclusion in The oI wa Homemaker by an authorized editor of Iowa State University Digital Repository. For more information, please contact [email protected]. traditions have come down to us. The Pilgrims prohibited the A T CHR ISTMAS there is a Among them is the tradition of observance of Christmas in 1659, great hospitality in all the land. An mince pies. Meat pies were com banning mince meat pies, because Englishman of old at the opening monly used there, and the mince of their religious significance. of the day had all his tenants and pie was probably a development Later on, mince pie was restored to neighbors enter his hall at day from it. The famous "Christmas favor. This time it came in a round break. The rooms were festooned pie" was undoubtably mince. pie dish and had a more tender with holly, ivy, and mistletoe, and crust. The pie that Little Jack a Christmas log in the hearth Pies Were Symbolic Horner put his thumb into was glowed warmly. -
Meals for All Seasons: the Best of Contemporary Irish Cooking
Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1992 Meals for All Seasons: the Best of Contemporary Irish Cooking Georgina Campbell Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Campbell, Georgina, "Meals for All Seasons: the Best of Contemporary Irish Cooking" (1992). Cookery Books. 115. https://arrow.tudublin.ie/irckbooks/115 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ....... - ..... MEALS for all . SEASONS , - "' THE BEST OF CONTEMPORARY IRISH COOKING fj~CfdampM1 MEALS for all SEASONS WOLFHOUND PRESS First published 1992 by WOLFHOUND PRESS 68 Moun~oy Square, Dublin 1 © 1992 Text copyright Georgina Campbell. Photographs © Irish Sugar plc / Wolfhound Press. Design, typography and other material © Wolfhound Press British Library Cataloguing in Publication Data Campbell, Georgina Meals for All Seasons: The Best of Contemporary Irish Cooking I. Title 641.5 ISBN 0-86327-322-X All rights reserved. No part of this book may be reproduced or utilised in any form or by any means, electronic or mechanical, including photocopying, filming, Acknowledgements recording, video recording, We are pleased -
Mock Mincemeat Pie
Mock Mincemeat Pie Old-fashioned mincemeat contained tiny bits of meat and/or beef suet, a type of fat. This modern, meatless version is a great mix of apples, dried fruits, and warming spices. Recipe by Carolyn Beth Weil, Bon Appetit Magazine http://www.bonappetit.com/recipes/2009/11/mock_mincemeat_pie#ixzz1XmGvy5rS Ingredients 2 pre-made rolled 12-inch round pie crusts (not frozen crusts – refrigerated rolled crusts) Filling 1 1/2 pounds Granny Smith apples (about 3 large – peeled, quartered, cored, cut into 1/2-inch cubes) 1 cup dried currants 2 tablespoons (1/4 stick) unsalted butter 3/4 cup golden raisins 1 teaspoon finely grated orange peel 3/4 cup sweetened dried cranberries 3/4 teaspoon finely grated lemon peel 3/4 cup diced dried apricots 1/2 teaspoon ground ginger 1/2 cup dried tart or sweet cherries 1/4 teaspoon ground cinnamon 1 cup sugar 1/4 teaspoon ground allspice 2 tablespoons mild-flavored (light) molasses Large pinch of ground cloves 2 tablespoons dark rum Large pinch of fine sea salt 2 tablespoons brandy 1 tablespoon heavy whipping cream 2 tablespoons cornstarch 1 tablespoon sugar Preparation for Filling Place 1/3 of apples in processor. Using on/off turns, chop into small pieces. Transfer chopped apples to large saucepan. Repeat chopping remaining apples in 2 more batches in processor; add to saucepan. Place all dried fruit in processor. Using on/off turns, chop until beginning to stick together. Add dried fruits to saucepan with apples. Add sugar, molasses, rum, brandy, cornstarch, butter, orange peel, lemon peel, spices, and sea salt; stir to blend. -
Time: 1 Hour 4-6 People. You Need: 9 Lasagne Plate Mincemeat Sauce: One Ml Measuring Spoon Black Pepper Cheese Sauce: Above
! Time: 1 hour ! 4-6 people.! ! ! You need: ! ! ! 9 lasagne plate! ! mincemeat sauce:! ! !1-2 garden onion! !1spoonful butter! !400- 500g minced beef! !2 spoonful tomato purée! 1 meat stock cube! ! !1 teaspoon basilica! !1 teaspoon salt! one ml measuring spoon black pepper! ! cheese sauce:! !4 spoonful wheat flour! !7 spoonful milk! 70g grated cheese! 1 spoonful salt.! above:! !30g grated cheese.! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Do this: ! ! 1. Minced meat sauce: Peel and chop the onion. Heat a frying pan with butter or oil. Fry the onion !and mince.! 2: Add tomatoes , tomato purée, basilica and beef stock. ! ! ! ! ! !3: Let simmer about 20 minutes. make the cheese sauce meanwhile.! ! cheese sauce: Measure the flour in a pot. and add a small portion of milk. About 1.25 dl may !be just right to start, with 4 tablespoons flour.! !5: Whisk until there is a doughy mixture. ! !6. Whisk down the milk,and let cook under stir. ! !7.bringdown the heat and let it cook in 3minutes.! !8. Add the salt . Stir and taste .! !9. Add the grated cheese .! 10: Stir until cheese have melt. Remember not to let the sauce boil cook the cheese , then the !sauce become grainy.! NOTE Read the packaging how long the pasta should be cooked . If there are more than 20 minutes, you should precook them before using them in lasagne , or have the lasagna longer than !the specified time below else it will be a hard lasagna.! !11. Put half of the cheese sauce on the bottom of the mold.! !12. Add 3 plates.! !13. Spread half of the meat sauce .! !14.