Monday, December 24, 2012

Revising the Dickens

After finding this 16th century recipe for mincemeat pie, I decided to nix mincemeat pies from our Christmas Eve Dickensian feast. Yuck. And yuck again. I'm sorry. I try to be open-minded about food, but this sounds so unappetizing to me - mutton, saffron, suet, vinegar, prunes, raisins, and dates...oh, and powdered beef broth.

I don't want to waste all that good fruit!


Pyes of mutton or beif must be fyne mynced & seasoned with pepper and salte and a lytel saffron to colour it
suet or marrow a good quantitie
a lytell vynegre
pruynes
great reasons
and dates
take the fattest of the broath of powdred beefe. 
And if you will have paest royall
take butter and yolkes of egges & so to temper the floure to make the paest.

Other changes: Nonna requested figgy pudding - like the song! - instead of plum pudding, so I changed from the brandy hard sauce to vanilla ice cream.

No comments:

Post a Comment

Share Buttons