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Old 01-07-2019, 01:51 PM
 
1,183 posts, read 338,016 times
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Quote:
Originally Posted by southbound_295 View Post
You're welcome. I remembered reading about Mr. Weaver's 1st book, which was a compendium of very old Quaker recipes. I know he's written books since then. I'm pretty sure that the Hannah Glasse cookbook is also available. If I remember correctly, she wrote the first English language cookbook in the 1700s. It's referenced frequently in episodes of A Taste of History.
I think that title is taken by the Forme of Cury. Which has no curry recipes in it btw.
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Old 01-07-2019, 03:19 PM
 
Location: Mid-Atlantic
24,763 posts, read 23,720,795 times
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My mother baked her mince pies in Maid of Honour tartlet pans. Why? Because her mother and grandmother had. Mom grew up in England. Granny was born in the late 1800s and had grown up on a farm. I find it hard to believe that great gran had fancy tins, but who am I to question that?

Effie's Bakewells {or maybe they're Maid of Honour tartlets} - Vagabond Baker
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Old 01-08-2019, 04:15 PM
Status: "THE UNBORN R OUR FUTURE" (set 7 days ago)
 
5,182 posts, read 1,025,373 times
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I don't know who this woman is. She may be famous in Britian.

This is a three part video.

This British woman cooks a mincemeat pie in one of them. Nor sure which, can't remember.

Worth watching all of them. Interesting and the foods look so good!


https://www.youtube.com/watch?v=tYZCu-wM5SQ&t=6s


https://www.youtube.com/watch?v=GvMX1C4RCY8&t=1s


https://www.youtube.com/watch?v=uOfgqIa4d6M&t=2s
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Old 01-08-2019, 04:26 PM
 
Location: Richardson, TX
11,006 posts, read 17,492,650 times
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Delia is very famous.
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Old 01-08-2019, 04:27 PM
 
Location: too far from the sea
19,642 posts, read 18,705,298 times
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We may make some more mince tarts! dh gave one from the last batch to a clerk at CVS and everyone in there was jealous. Now he's promised to make some for everyone. And leave one or two for me.

But the Cross&Blackwell mincemeat was too sweet. We have some other brand from last year that he's going to try.

I never wanted to make mincemeat from scratch. I think my old recipe called for starting it in October or November. It had to sit for a few months and I am not that much into cooking. Not anymore, anyway. It was the old fashioned type of recipe that called for suet and was probably very good.
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Old 01-08-2019, 05:24 PM
 
Location: Mid-Atlantic
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I made them last year and thought it was too sweet. It didn't look the same, either. Good old Cross and Blackwell has cheaped out.
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Old 01-08-2019, 05:39 PM
 
Location: too far from the sea
19,642 posts, read 18,705,298 times
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Quote:
Originally Posted by Gerania View Post
I made them last year and thought it was too sweet. It didn't look the same, either. Good old Cross and Blackwell has cheaped out.
I think so too. Won't use them again. Someone on here said that if it was too sweet you could spread it out with more raisins and add some more brandy. I guess you could stretch it with other things--chopped apples, currants, but it seems that you have to do something now to get rid of the lack of flavor and overflow of sugar.
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Old 01-08-2019, 09:29 PM
 
Location: The place where the road & the sky collide
21,881 posts, read 27,145,371 times
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Quote:
Originally Posted by Gerania View Post
I made them last year and thought it was too sweet. It didn't look the same, either. Good old Cross and Blackwell has cheaped out.
Check the sources that I listed and see how they look to you.
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Old 01-09-2019, 11:09 AM
 
1,183 posts, read 338,016 times
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Quote:
Originally Posted by Gerania View Post
My mother baked her mince pies in Maid of Honour tartlet pans. Why? Because her mother and grandmother had. Mom grew up in England. Granny was born in the late 1800s and had grown up on a farm. I find it hard to believe that great gran had fancy tins, but who am I to question that?

Effie's Bakewells {or maybe they're Maid of Honour tartlets} - Vagabond Baker


Now you got me thinking about Bakewells, which are better than mince pies.
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