To make an Egg-Pye, or Mince-Pye of Eggs
PERIOD: England, 17th century | SOURCE: The Accomplish'd Lady's Delight In Preserving, Physick, Beautifying, and Cookery, 1675 | CLASS: Authentic
DESCRIPTION: An egg and fruit pie
To make an Egg-Pye, or Mince-Pye of Eggs.
Take the Yolks of two dozen of Eggs hard boyled, shred them, take the same quantity of Beef-Suet, half a pound of Pippins, a pound of Currans well washt, and dry'd, half a pound of Sugar, a penny-worth of beaten Spice, a few Carraway-Seeds, a little Candyed Orange-peel shred, a little Verjuice and Rosewater; fill the Coffin, and bake it with gentle heat.
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