Mince Pie
1 pound of sugar
11/2 pound of butter
11/2 pound of mixed candied lemon and orange peel the grated rind
2 lemons
11 /2 pounds of cooking apples, semisweet
1 pound raisins
1 pound of dried black currants
1/2 teaspoon of grated nutmeg
1/2 teaspoon of ground cinnamon
1 small glass of currant jelly- black currant jelly works the best
1 pint of fresh apple cider
2 crusts of the pie
Mix well one pound of sugar with 11/2 pound of butter 11 2 pound of mixed candied lemon and orange peel the grated rind, add the strained juice of 2 lemons. Mix with 11/2 pounds of cooking apples, as well with 1 pound each of raisins and black currants. Add the spices- grated nutmeg, 1 teaspoon of mixed sweet spices- 1/2 teaspoonful of cinnamon and 1 small glass of currant jelly and a pint of fresh apple cider. Steam or bake the apples into a pulp, then strain them and put them into a saucepan. Warm the butter until it melts and add the melted butter into the apples. Then mix the sugar, dry black currants raisins and candied peel and the grated rind and juice of the lemons. Boil all the fruits together for 10 minutes and stir frequently. When taken off the fire add lastly the spices and the grated nutmeg and the jelly and cider. Let your minced pie cool and tie down and keep in a cool place. When your fruit are ready to make into pies, put them between 2 crusts and when serving cover the top generously with the whipped cream well sweetened.