Thanks for demystifying mincemeat. Your recipe makes it look quite tasty. I think it needs renaming though, because if I told my family I was serving mincemeat, they would be reluctant to try it....
Love this so much, Vicki--history, recipe, everything! I doubt I've ever tasted a good mincemeat pie--the suet variety or otherwise. Your recipe sounds delicious, with ingredients that echo some of those I put into my fruitcakes--must be a Christmas vibe! I'd like to order some of those very pretty cards too. Do I just write to you or do it online? If so, please remind me how I go about it. Thanks, Vicki, and happy baking!🥣
Thank you, Ruth! There is a link for the cards at my Etsy shop at the end of the post. I was thinking of your fruitcakes when I was writing this. I don't know of many people who take the time to make fruitcake today.
Whoops, I guess I missed the link—will look again. No, they don’t make fruitcake much. Perhaps it’s that people simply don’t have time, and if they do, they’d rather make something more trendy than fruitcake! One person suggested calling them something else, like gâteaux au Fruit. Sounds more sophisticated, doesn’t it?
Oh how I love mincement pies! I have a copy of the recipe from The Forme of Cury but have made it several times but forgot all about it. This is all an embarrassment of riches--a kick in the pants to make mincement, your beautiful cards and the little doll house--a perfect gift for a friend of mine (and I've discovered your Etsy store)
Thanks for demystifying mincemeat. Your recipe makes it look quite tasty. I think it needs renaming though, because if I told my family I was serving mincemeat, they would be reluctant to try it....
A name change might be a good idea!
These are adorable! Glad I’m not the only piecrust-challenged cook out there.
Thanks. A trait we share!
PS, ordered your cards!
So glad the recipe worked out. Aunt Cora would be proud of you. Mincemeat Pie was my brother Richard’s favorite.
I like these family connections through cooking!
Love this so much, Vicki--history, recipe, everything! I doubt I've ever tasted a good mincemeat pie--the suet variety or otherwise. Your recipe sounds delicious, with ingredients that echo some of those I put into my fruitcakes--must be a Christmas vibe! I'd like to order some of those very pretty cards too. Do I just write to you or do it online? If so, please remind me how I go about it. Thanks, Vicki, and happy baking!🥣
Thank you, Ruth! There is a link for the cards at my Etsy shop at the end of the post. I was thinking of your fruitcakes when I was writing this. I don't know of many people who take the time to make fruitcake today.
Whoops, I guess I missed the link—will look again. No, they don’t make fruitcake much. Perhaps it’s that people simply don’t have time, and if they do, they’d rather make something more trendy than fruitcake! One person suggested calling them something else, like gâteaux au Fruit. Sounds more sophisticated, doesn’t it?
Oh how I love mincement pies! I have a copy of the recipe from The Forme of Cury but have made it several times but forgot all about it. This is all an embarrassment of riches--a kick in the pants to make mincement, your beautiful cards and the little doll house--a perfect gift for a friend of mine (and I've discovered your Etsy store)
Thank you so much, Pat! I appreciate it!
So charming, I just ordered your card, Vicki!
Thank you, Jolene!!
Very good. Enjoyed it a lot.