Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | not in our table | 0 |
| Cider | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups pastry flour
- 2 tablespoons lard
- 2/3 cup butter
- 2 teaspoon salt
- 1 cup pastry flour
- 1/3 cup lard
- 2 cups flour
- 1 cup butter
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 quarts cider
- 1 quart new orleans mo- 1 oz
- two quarts cider
- 1 quart new orleans molasses
- 4 pints chopped apples
- 3 quarts sweet cider
- 2 tablespoon cloves
- 1 quart dark molasses
- 1 quart boiled cider
- 3 teaspoons cinnamon
- 1 teaspoon cloves
- two knives
- three layers
- half way round
- two medium-sized pies
- one pie
- two pies without covers
- 5 lbs
- 4 grated nutmegs
- 3 lbs
- 2 lemons -- juice
- 4 lbs
- 3 oranges
- 2 lbs
- 2 grated nutmeg's
- 1 candied lemon peel
- 1 candied orange peel
- 2 glasses of jelly -- one dark
- one dark
- 1 nutmeg
- 10 cents' worth citron
- 10 cents' worth candied orange peel
- 10 cents' worth candied lemon peel
- salt
Directions
Be sure to perforate upper crust of all two-crust pies.
When baking juicy pies, make an incision in center, place funnel-shaped piece of white paper, short length of macaroni, or soda-water straw in the incision.
Always brush the edge of under crust with cold water, and press upper crust down on it.
Take a strip of muslin about 1^2 inches in width, lay around edge of pie pan before putting in lower crust; after upper crust is on and pie finished, fold muslin back over edge of pie. This will keep juicy pies from bursting. Remove strip immediately after taking pie from oven.
To know when a fruit pie is done: When the juice bubbles out through perforation and spatters over upper crust.
When using both sugar and flour, it is best to mix them well together before putting over fruit.
PASTRY No. 1.
Miss Elizabeth Roll.
2 cups pastry flour. 2 tablespoons lard.
2/3 cup butter. Cold water for stiff
]/2 teaspoon salt. dough — about %. cup.
Mix salt with the flour and cut in the fat (two knives) ; moisten to a dough with cold water, handling with a spatula or knife ; toss on a floured board, pat, and roll out ; fold so as to make three layers ; turn half way round, pat, and roll out again ; repeat, then divide and roll out as needed. Keep cold and handle quickly and lightly. Butter must not be too hard, or crust will be tough. This amount makes two medium-sized pies with two crusts each.
140 Pies.
PASTRY No. 2.
The Committee.
1 cup pastry flour. % CUP water. 1/3 cup lard. A little salt.
Sift flour, add salt, and rub in shortening; mix with the water ice-cold. Handle as little as possible. This is enough for one pie.
PASTRY No. 3.
Mrs. S. D. Mayer.
2 cups flour. Pinch of salt. 1 cup butter.
Mix well; add just enough water to hold together; do not handle more than necessary. Roll out on a floured board. This will make two pies without covers.
MINCE MEAT No. 1.
Mrs. Charles Parrish.
5 lbs. neck piece of beef. 4 grated nutmegs.
3 lbs. raw suet, chopped. 2 lemons — juice and grated
4 lbs. raisins. rind.
4 lbs. currants. 3 oranges. — juice.
1 lb. citron, chopped. 1 tablespoon salt.
2 oz. cinnamon. 1 teaspoon pepper.
1 oz. cloves. 2 lbs. granulated sugar.
2 quarts cider. 1 quart New Orleans mo- 1 oz. ginger. lasses.
Cover beef with boiling water and cook until tender, skim- ming frequently; salt, and let boil until dry; let cool, and chop. Add twice as much tart apples as you have meat, then all other ingredients. In a porcelain kettle put two quarts cider; boil down half, add 1 quart New Orleans molasses, and when boil- ing pour over the mixture. Stir thoroughly.
MINCE MEAT No. 2. Mrs. W. J. Barley, Portland, Ore.
2 lbs. lean beef. 34 lb. chopped suet. 2 lbs. seeded raisins. 2 lbs. cleaned currants. 4 pints chopped apples.
2 grated nutmeg's.
I tablespoon cinnamon.
3 quarts sweet cider. }/2 tablespoon cloves.
Heat thoroughly and can.
1 candied lemon peel,
chopped. 1 candied orange peel,
1 quart dark molasses.
2 glasses of jelly — one
dark and one light. 1 tablespoon salt. 1 teaspoon pepper.
MINCE MEAT No. 3. Mrs. Lurton Fahrney.
1 quart boiled cider or fruit juice (from spiced fruit) or vinegar.
3 teaspoons cinnamon.
1 teaspoon cloves.
1 nutmeg.
2 lbs. beef and piece of suet. 2 lbs. raisins. 1 lb. currants. 10 cents' worth citron. 10 cents' worth candied
orange peel. 10 cents' worth candied lemon peel.
Chop the meat and add twice its bulk of apples, served fruits if you wish. If too thick, add water.