{"id":54197,"date":"2017-05-05T07:19:23","date_gmt":"2017-05-04T21:19:23","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=54197"},"modified":"2020-12-30T16:44:53","modified_gmt":"2020-12-30T05:44:53","slug":"200-year-old-fruit-pie","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/200-year-old-fruit-pie\/","title":{"rendered":"200 year old fruit pie"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/200-year-old-fruit-pie\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-4-5\" style=\"width:72px\"><a href=\"#comments\">4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-550x309.jpg\" alt=\"200 year old cook book ann reardon\" width=\"550\" height=\"309\" class=\"photo\" data-wp-pid=\"54199\" \/><br \/>\n&nbsp; <\/p>\n<p>\nDo you fancy some meat in your fruit pie?  The ingredients for this pie used to be mixed together and then stored for up to four months before baking.  I know that both sugar an alcohol can be used for preserving but I just do not like the idea of using meat that has been at room temperature for four months.<\/p>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/iUQHPO1g5Rs?rel=0?ecver=1\" frameborder=\"0\" allowfullscreen><\/iframe>\n<\/div>\n<p>&nbsp;<\/p>\n<h4 class=\"fn\">200 year old recipe as written in the book <\/h4>\n<p>.(I used 1\/4 of these quantities).  See the above video for explanation of how to make this pie, If you leave out the meat the home-made fruit mince is delicious and should definitely be on your list of things to try.  The paste (pastry) is also excellent and one that I will use again.<\/p>\n<p><em>Shred three pounds of meat very fine, and chop it as small as possible; take two pounds of raisins stoned and chopped very fine, the same quantity of currant, nicely picked, washed, rubbed and dried at the fire.  Pare half a hundred fine pippins, core them, and chop them small, take half a pound of fine sugar, and pound it fine, a quarter of an ounce of mace, a quarter of an ounce of cloves, and two large nutmegs, all beat fine, put them all into a large pan, and mix them well together with half a pint of brandy, and half a pint of sack, put it down close in a stone pot, and it will keep good for three or four months.  When you make your pies , take a little dish, some-what larger than a soup plate, lay a very thin crust all over it ; lay a thin layer of meat, and then a layer of citron, cut very thin, then a layer of mince meat, and a layer of orange peel  cut thin; over that a little meat ; squeeze half the juice of a fine seville orange or lemon, lay on your crust, and bake it nicely.  These pies eat very fine cold.<\/em><\/p>\n<p>Short Crust (makes enough for one pie)<br \/>\n<em>Put Six ounces of butter to eight of flour and work them well together; then mix it up with as little water as possible, so as to have it a stiffish paste; then roll it out thin for use.<\/em><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"200 year old fruit pie\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-550x309.jpg\",\n  \"description\": \"Do you fancy some meat in your fruit pie? The ingredients for this pie used to be mixed together and then stored for up to four months before baking. I know that both sugar an alcohol can be used for preserving but I just do not like the idea of using meat that has been at room temperature for four months.\",\n  \"keywords\": \"recipe, 200 year old, dessert, pie, fruit pie\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2017-05-05\",\n  \"prepTime\": \"PT20M\",\n  \"cookTime\": \"PT40M\", \n  \"totalTime\": \"PT60M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"French, English, American, Australian, Dessert\", \n  \"recipeYield\": \"10\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"4.5\",\n    \"reviewCount\": \"11\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"recipeIngredient\": [\n    \"three pounds of meat\",\n    \"two pounds of raisins\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"take two pounds of raisins stoned and chopped very fine\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Shred three pounds of meat very fine\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"200 year old fruit pie\",\n    \"description\": \"Do you fancy some meat in your fruit pie? The ingredients for this pie used to be mixed together and then stored for up to four months before baking. I know that both sugar an alcohol can be used for preserving but I just do not like the idea of using meat that has been at room temperature for four months.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-550x309.jpg\",\n    \"uploadDate\": \"2017-05-05\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=iUQHPO1g5Rs&feature=emb_logo\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/iUQHPO1g5Rs?rel=0?ecver=1\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/200-year-old-fruit-pie\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"200 year old cook book ann reardon\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/05\/Screen-Shot-2017-05-04-at-1.41.00-PM-copy-1-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"54199\" \/><\/a><p>&nbsp; Do you fancy some meat in your fruit pie? The ingredients for this pie used to be mixed together and then stored for up to four months before baking. I know that both sugar an alcohol can be used for preserving but I just do not like the idea of using meat that has been at room temperature for four months. &nbsp; 200 year old recipe as written in the book .(I used 1\/4<\/p>\n","protected":false},"author":1,"featured_media":54199,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[2750,2748,2719,2747,31,2754,2752,2751,952,2749,2753,1468,1465],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/54197"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=54197"}],"version-history":[{"count":5,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/54197\/revisions"}],"predecessor-version":[{"id":116189,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/54197\/revisions\/116189"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/54199"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=54197"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=54197"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=54197"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}