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American Southern
Mince Pies
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 25. One of the earliest known cookbooks by an African American author.
25 minPrep Time
45 minCook Time
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 25. One of the earliest known cookbooks by an African American author.
This traditional mincemeat relies on sugar, alcohol, and acid as natural preservatives, allowing the mixture to mellow and develop complex flavors over time. The suet (beef fat) coats the fruit and spices, preventing them from drying out while creating a rich, tender filling. Heating the molasses mixture with spices blooms their essential oils, intensifying flavor, while the crackers act as a binder that absorbs excess moisture during baking, preventing a soggy bottom crust.
This mincemeat filling is designed to be made ahead and actually improves with age. Prepare 2-4 weeks before baking for best flavor development. Store in sterilized crocks or jars in a cool, dark place, stirring weekly. The high alcohol, sugar, and acid content preserve the mixture. Once prepared, the mincemeat can be stored for up to 3 months in the refrigerator or frozen for up to 1 year.
Store unbaked mincemeat filling in airtight containers in the refrigerator for up to 3 months, or freeze for up to 1 year. Stir occasionally if refrigerating to redistribute liquids. Baked mince pies can be stored at room temperature for 2-3 days, refrigerated for up to 1 week, or frozen for up to 3 months. Reheat frozen pies in a 350°F oven for 20-25 minutes until warmed through.
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Five lbs beef, four lbs suet, five lbs raisins, five lbs sugar, one lb citron, eight crackers pounded fine, two lemons chopped fine, three pints cider, one quart molasses, one quart wine, one quart brandy, one gill rose water, one quince boiled and chopped, two tablespoons salt, eight teaspoons cloves, thirteen do.
cinnamon, four do.
mace; grate nutmeg on the top of the pie; add bits of sugar before baking.
Mix molasses, crackers, cider and spice together, heat to almost a scald, then mix it with the remainder of the ingredients.
Mix the sugar with the wine.
If you like them richer, add fruits, sugar, and spice.
