King Henry VIII liked his Christmas pie to be a main-dish pie filled with mincemeat.ġ545 – A cookbook from the mid 16th century that also includes some account of domestic life, cookery and feasts in Tudor days, called A Proper newe Booke of Cokerye, declarynge what maner of meates be beste in season, for al times in the yere, and how they ought to be dressed, and serued at the table, bothe for fleshe dayes, and fyshe dayes, has a recipe for a pie that sounds alot like a modern day mincemeat pie: Essentially, this is today’s English mince pie.ġ413 – King Henry V of England served a mincemeat pie at his coronation in 1413. This filling was put into little pastry cases that were covered with pastry lids and then baked in an oven. Over the years, the pies grew smaller, the shape of the pie was gradually changed from oblong to round, and the meat content was gradually reduced until the pies were simply filled with a mixture of suet, spices and dried fruit, previously steeped in brandy. These pies were not very large, and it was thought lucky to eat one mince pie on each of the twelve days of Christmas (ending with Epiphany, the 6th of January). The baby was removed by the children and the manger (pie) was eaten in celebration. In honor of the birth of the Savior, the mince pie was originally made in an oblong casings (coffin or cradle shaped), with a place for the Christ Child to be placed on top. ![]() It was important to add three spices (cinnamon, cloves and nutmeg) for the three gifts given to the Christ child by the Magi. They brought home a variety of oriental spices. As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased accordingly.ġ1th Century – The Christmas pie came about at the time when the Crusaders were returning from the Holy Land. Today, we are accustomed to eating mince pie as a dessert, but actually “minced” pie and its follow-up “mincemeat pie” began as a main course dish with with more meat than fruit (a mixture of meat, dried fruits, and spices). Mince pie as part of the Christmas table had long been an English custom. This pies have also been known as Christmas Pies. This pie is a remnant of a medieval tradition of spiced meat dishes, usually minced mutton, that have survived because of its association with Christmas. Mincemeat developed as a way of preserving meat without salting or smoking some 500 years ago in England, where mince pies are still considered an essential accompaniment to holiday dinners just like the traditional plum pudding. There’s a definite meaty taste, which I really liked, with an ever-so-slight sweet flavor. ![]() The flavor of real mincemeat pie (not the bottled version purchased at your local store) is sort of like a Middle Eastern mixture of cloves, cinnamon and nutmeg. Unfortunately, most people have never tasted a true old-fashioned mincemeat pie (also called mince pie).
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