Recipe Manuscript

To Make Minced Pyes

Name: To Make Minced Pyes
Prep time: PTPT2H
Cook time: PTPT1H
Yield: 40
Cuisine: European
Ingredients: 4.5 kg beef rump (boiled, trimmed, weighed after boiling); 5.85 kg beef suet, finely minced; 12 medium apples (approx. 1–1.2 kg), finely chopped; 3.2 kg currants; 3.6 kg raisins (can use sultanas as substitute if needed); 900 g prunes, pitted and chopped; 115 g dates, chopped; 112 g nutmeg, freshly grated; 28 g cloves, ground; 28 g mace, ground; 14 g cinnamon, ground; about 10 g (2 teaspoons) caraway seeds; 500 ml rosewater; Salt, to taste; Black pepper, to taste; Ground ginger, to taste (approx. 10-15 g); Peel of 3 oranges, finely minced; A small pinch of powdered sandalwood (optional – omit if unavailable)

1650

From the treasured pages of Cookbook of L. Cromwell

Written by L. Cromwell

Renaissance (1400 - 1700)European Intermediate Dessert Dinner Other

Original Recipe • 1650

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make Minced Pyes

"Take a peece of the Butter of beefe & boile it a little then cut of the outside of it & waigh the rest & to 10 pounds of beefe take 13 of suett, mince them smale together & take 12 apples & mince them very smale & put to the meate then of currence take 7 pound of reason 8 pound of pruens 2 pound & Nutmegs 4 ounces of dates cloves & mace 1 ounce halfe an ounce of sin: beaten a little beaten sanders a pint of rosewater a little pepper & salt & beaten ginger & carraway seeds & 3 orange peeles minced smale."

Note on the Original Text

The recipe is presented as a continuous set of instructions, typical of the early modern period where precise measurements and temperatures were rare. Ingredient weights are given in pounds and ounces; spelling variations like 'reasons' for raisins and 'sin:' for cinnamon reflect the evolving English language. Steps like 'boil it a little' indicate brief pre-cooking for texture. Instructions jump from weighting and mincing to mixing, assuming a level of kitchen expertise and communal knowledge. Each ingredient is described by type and quantity, with method implied rather than directly told. The reader was expected to know how to finish 'pyes' with pastry and baking without explicit direction.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of L. Cromwell - Click to view recipe in book

Title

Cookbook of L. Cromwell (1650)

You can also click the book image above to peruse the original tome

Writer

L. Cromwell

Era

1650

Publisher

Unknown

Background

Step back into the sumptuous kitchens of the 17th century, where L. Cromwell’s collection stirs up a medley of grand flavors and old English culinary traditions—a true feast for culinary historians and curious cooks alike.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for minced pies comes from the 17th century, reflecting the lavish, fruit- and spice-laden approach to festive pies that dominated English holiday tables in the 1600s. Associated with the household of Lady Cromwell, the recipe showcases both the wealth of ingredients available to upper-class families and the blending of savory and sweet that defined earlier mincemeat pies. Minced pies then were not the small, fruity treats we know today, but grand, meaty creations meant to impress guests during the midwinter feast. The use of exotic spices and dried fruit shows the influence of England’s growing global trade during the early modern period.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Preparation in the 1600s would have required large iron or brass pots for boiling the beef, wooden chopping boards, and heavy knives for mincing meat and suet. Apples and dried fruit would be chopped with iron knives. Large wooden or ceramic bowls were used for mixing the filling. The pies themselves would be baked in wood-fired ovens, possibly in removable bakeware or free-formed into pastry 'coffins' (cases). Graters or mortars and pestles were the tools of choice to crush or grind the spices. A rolling pin (if available) or even a bottle could help roll out the pastry.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

2 hrs

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

10 lbs beef rump (boiled, trimmed, weighed after boiling)
13 lbs beef suet, finely minced
12 medium apples (approx. 2.2–2.6 lbs), finely chopped
7 lbs currants
8 lbs raisins (can use sultanas as substitute if needed)
2 lbs prunes, pitted and chopped
4 oz dates, chopped
4 oz nutmeg, freshly grated
1 oz cloves, ground
1 oz mace, ground
0.5 oz cinnamon, ground
about 2 teaspoons caraway seeds
1 pint rosewater
Salt, to taste
Black pepper, to taste
Ground ginger, to taste (about 0.35–0.5 oz)
Peel of 3 oranges, finely minced
A small pinch of powdered sandalwood (optional – omit if unavailable)

Instructions

Begin by lightly boiling a beef rump (about 10 lbs), then trim away the outer layer and weigh out 10 lbs of the remaining beef.
To this, add 13 lbs of beef suet, finely minced.
Chop 12 medium apples (about 2.2–2.6 lbs) very small and add them to the meat and suet.
Stir in 7 lbs of currants, 8 lbs of raisins, 2 lbs of prunes (stoned and chopped), and 4 oz of dates (chopped).
For spices, grind together 4 oz of nutmeg, 1 oz each of cloves and mace, 0.5 oz of cinnamon, a little powdered sandalwood (optional, or omit), 1 pint of rosewater, salt, pepper, ground ginger, and about 2 teaspoons of caraway seeds.
Add the finely minced peel of 3 oranges.
Mix thoroughly so the filling is even, then proceed to bake in pastry for 'pyes', or pies.
Adjust the amounts proportionally for smaller batches and use modern mincemeat pie crust preparation as preferred.

Estimated Calories

900 per serving

Cooking Estimates

We estimate the time and nutrition based on traditional preparation and the total weight of ingredients. This recipe makes a large batch, so we split it into about 40 servings. Calories per serving are based on the combined meat, suet, dried fruits, and other ingredients.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.