Transcript - document 15

State Papers: Mince Pie recipe, dated early 17th century.

(Catalogue reference: SP 14/189 folio 7)

1. For six Minst Pyes of an
2. Indifferent biggnesse.
3. Take halfe a peck of the fynest Flower, 2 li[bra]s of Suger,
4. 2 li[bra]s of Butter, a Loyne of fatt Mutton, w[i]th a litle of
5. a Legg of Veale to mynce w[i]th it, 2 li[bra]s of Reasons of
6. the Sunn, as many Currons, of Cloves, Mace,
7. and Nuttmeggs one ownce.
8. For the Paist mingle 1 pound and a halfe of Suger
9. w[i]th the Flower and breake in the Yolkes of six
10. Eggs, then worke it together w[i]th 3 parts of the two
11. pounde of Butt[e]r. Sett on a litle water, and lett
12. it Seethe, then scym it and put in the 4th parte of
13. the Butt[e]r, and when it is melted, Scym it cleane
14. from the Water, and worke it w[i]th the Paist.
15. For the Meate. Let it be seasoned w[i]th Pepper,
16. and mingled w[i]th halfe a pound of Suger, the other
17. Frute and Spyce, the Raisons must be stoned, &
18. some of them mynced amongst the meate, the
19. others put in hole, put in the Joyce of two Orringes
20. and one Leamond, and the Ryne of them smale
21. mynced.
22. When the Pyes are filled slyce Dates and stick
23. in the top, and when you sett them into the
24. oven Wash them over w[i]th the yolkes of Eggs.
25. and pynn them upp in Papers.