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Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862

Page 52

sweet cider, reserving some of the brandy to put over the meat that Is set away for future use This should be kept from the air & as the meat is used add the apples & more moisture if needed After putting the chopped apples with meat which is to be used immediately let it stand one hour before putting it in the paste.

Mince Pies. Mrs. F.R.W. Jr.
5 Lbs Beefs Heart water saved, 3 Lbs Suet, 5 Lbs raisins, 3 Lbs Citron, 1/2 peck apples 1 pt Brandy 1 pt Wine, 1 pt Molasses, & 1 qt. Cider, boiled together 6 Lemons, boiled and chopped fine, - Salt, cloves, nutmeg, pepper.

Lemon Pies Tallman.
2 lemons - 4 eggs - 9 tablespoons sugar (heaped up) 2 tablespoons Butter, grate the yellow rind of the lemons - mix it with the yolks - stir the butter & sugar together until light, then add the eggs & lemons juice - Cover the plates with paste fill with the mixture & bake - while the pie

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sweet cider, reserving some of the brandy to put over the meat that Is set away for future use This should be kept from the air & as the meat is used add the apples & more moisture if needed After putting the chopped apples with meat which is to be used immediately let it stand one hour before putting it in the paste. Mince Pies. Mrs. F.R.W. Jr. 5 Lbs Beefs Heart water saved, 3 Lbs Suet, 5 Lbs raisins, 3 Lbs Citron, 1/2 peck apples 1 pt Brandy 1 pt Wine, 1 pt Molasses, & 1 qt. Cider, boiled together 6 Lemons, boiled and chopped fine, - Salt, cloves, nutmeg, pepper. Lemon Pies Tallman. 2 lemons - 4 eggs - 9 tablespoons sugar (heaped up) 2 tablespoons Butter, grate the yellow rind of the lemons - mix it with the yolks - stir the butter & sugar together until light, then add the eggs & lemons juice - Cover the plates with paste fill with the mixture & bake - while the pie