Emilysue Reichardt | Chicago Reader

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Re: “The Real American Pie

Nice article. I've made Elizabethan mincemeat pie receipts before, but haven't compared them to 19th century recipes. If I recall correctly, the Elizabethan had equal amounts of meat and suet -- I tried cutting on the suet but then it was too crumbly. Otherwise very similar sounding -- lots of currants and raisins, candied peels and same spices.

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Posted by Emilysue Reichardt on 07/03/2012 at 10:21 PM

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