Traditional Holiday Mincemeat A Pie with a Past – Guest Post by Jo Elizabeth Pinto…

Chris The Story Reading Ape's Blog

Mincemeat pie is fairly uncommon in the United States these days. There was a time when many holiday tables would have been incomplete without the traditional favorite that crossed the ocean with our English forebearers, who buy 73 million mince pies each December. But mince pie, which rarely contains meat in its modern form, has a dramatic history.

Five hundred years ago in England, making mincemeat began as a method of preserving food without salt or smoke. Finely ground boiled mutton, pork, rabbit, or other game was combined with sugar, dried fruits and spices and baked into large, sturdy pies to be shared or stored for a month or two. The mincemeat itself could be kept for even longer in cool, dry places. By the fourteenth century, a recipe for mincemeat pie called “The Tarts of Flesh” had made its way into one of the oldest known English cookbooks, “The…

View original post 952 more words

we would love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.