Back to Recipes
American Southern
Summer Mince Pie
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
8Servings
mediumDifficulty
Why This Recipe Works
This historic mincemeat-style filling relies on the hygroscopic properties of sugar and molasses to preserve the fruit and create a stable, spoonable consistency. The crackers act as a thickener by absorbing liquid and releasing starches, similar to breadcrumbs in modern recipes. Adding eggs last prevents premature coagulation, allowing them to emulsify the fat and bind the filling without scrambling. The combination of acidic cider and alcohol from brandy inhibits bacterial growth while enhancing flavor extraction from the spices.
Before You Begin
- •Crush crackers into fine crumbs using a food processor or place in a sealed bag and roll with a rolling pin until powdery
- •Chop raisins coarsely and uniformly so they distribute evenly throughout the filling
- •Have all ingredients measured and at room temperature before beginning—this historic recipe moves quickly once you start
- •Prepare a pie crust suitable for a double-crust 9-inch pie before making the filling
- •Note that 'do.' in historic recipes means 'ditto'—the same unit as the line above (cups in this case)
Community Notes
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
