200-year-old fruit pie | How To Cook That Ann Reardon
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200-year-old fruit pie | How To Cook That Ann Reardon


Welcome to HowToCookThat I’m Ann Reardon and
today we’re going to make another recipe out of the 200-year-old cookbook. We made the cheesecake a little while ago
and you asked us to make some more recipes out of this book. So I have been looking through and one that
caught my attention was fruit pies. So I thought we’d start with a fruit mince
pie. The 200-year-old cookbook says: “There are
several things necessary to be particularly observed by the cook, in order that her labours
and ingenuity under this head may be brought to their proper degree of perfection. One very material consideration must be, that
the heat of the oven is duly proportioned to the nature of the article to be baked. Light paste requires a moderate over; if it
is too quick, the crust cannot rise, and will therefore be burned; and if too slow it will
be soddened, and want that delicate light brown that it ought to have.” In other words … pre-heat your oven to 180
degrees (C). Next the recipe says: “Put 6 ounces of butter
to 8 ounces of flour and work together well.” I’ll type out all these recipes for you on
the HowToCookThat.net website and there’s a link to that below. Once you’ve rubbed the butter into the flour
so it looks like this you’re ready for the next step. “Then mix it up with as little water as possible
so as to have a stiffish paste.” I didn’t know that pastry used to be called
paste, did you? Well now that we’ve made our paste, let’s
move on to the filling. Shred 3 pounds of meat very fine, and chop
it as small as possible. Wait a minute! I thought this recipe was under ‘Fruit Pies’
– it is under fruit pies, why are we adding MEAT to it? This is very strange but let’s go with it. “Take 2 pounds of raisins, stoned and chopped
very fine and the same quantity of currants nicely picked, washed, rubbed and dried by
the fire.” I’m going to swap the fresh currants for dried
ones and the dried raisins for fresh grapes. Fortunately I don’t have to seed the grapes
because we have seedless varieties now. Imagine having to cut the seeds out of every
one of these before you used them. Okay what’s next? “Pare half a 100 pippins, core them and chop
them small”. Well, pippins are apples and I’m going to
make a quarter of the recipe, so I’m not going to be using 50 … paring them just means
to peel them and core and chop are self-explanatory. What does it say next? “Take half a pound of fine sugar and a quarter
of an ounce of cloves and two large nutmegs and heat them all fine. Then put them all together in a large pan
and mix them well together with half a pint of brandy and half a pint of sack. Put down close in a stone pot and it will
keep good for 3 or 4 months.” WHAT!? You’re kidding me! 3 or 4 months! Imagine knowing that the meat may have been
stored for up to 4 months before you ate it. Then I just wouldn’t be eating it for health
reasons. Oh my goodness that’s just scary! For the sake of science, I’m going to put
some in a jar for 4 months. There were no fridges when this book was written
so surely this is just going to go off at room temperature. Anyway let’s read what it says next… “When you make your pies, take a little dish,
somewhat larger than a soup plate and lay a very thin crust all over it. Lay a thin layer of meat then a thin layer
of citron, cut very thin.Then a layer of mincemeat and a layer of orange peel cut thin. And then over that, a little more meat”. What is with all this MEAT?! This is supposed to be a fruit pie not a meat
pie. Then it says:
“Squeeze half the juice of a fine seville orange or a lemon.” I have so much of this fruit mince mixture
left over that I’m going to make another pie without those layers of meat and the citron. Just the fruit mince that we made. And keep in mind that this is just one quarter
of the recipe! Finally it says: “Lay on your crust and bake
it very nicely. These pies eat very fine cold.” Well it certainly looks yummy from the outside. Time for the taste test, we’re going to start
with the one that has the most meat in it. You might not like them. Okay. They’re actually from the 200-year-old cookbook. Okay, alright well uh, that was good last
time. When you made the cheesecake, it was tasty
so we’ll see how the … what is it? This is a traditional 1800s fruit mince pie. Hmm, okay fruit mince pie. Like a Christmas pie? Yeah, like my mum made at Christmas, which
I know you don’t love fruit mince pies but this one is actually quite different to what
my mum makes. So you might like it. Oh I like your mum’s pie. You do not like fruit mince pie, you like
my mum’s apple pie. Oh this has got mince in it! As in meat, yes he’s already picked that up. You have to taste it. Is it sweet? Tell people what it tastes like. You like meat and you like fruit, do you like
them together in a pie? I don’t like the thought of it together. But do you actually like the taste of it? It’s not bad. Really? Oh I couldn’t eat that one! I nearly spat it out. I’m shuddering at the thought of it. It’s okay. Oh it’s not, it’s awful. Seriously? You think that’s okay? I mean I don’t know if I would choose to eat
it but it’s not as bad as I thought it would be. What if I told you that I had stored the mince
with the fruit for 4 months at room temperature before baking it in the pie? Is that what they used to do? Yes. It’s no wonder that they’re no longer alive! It’s not what I did of course, I didn’t want
to put us at any risk but that’s what they used to do. It was a way of preserving the meat. Really. But I just could not bring myself to do that. I thought I might actually leave some for
4 months and then go get it tested. See what’s growing in there. That one had a layer of meat, a layer of fruit
mince and another layer of meat. The next one is just fruit mince, still the
200-year-old recipe it’s just I haven’t put the layer of meat in between the layers of
fruit mince. Do I use the same spoon? Yes, that’s fine. This one’s got germs on it. It’s your spoon. It can only have your germs on it. Even so… I thought you might actually like the pastry
on this one because the pastry is kind of melt-in-your-mouth. It’s actually really good pastry, you’re a
bit of a pastry fan. What do you think of that one? So this one’s more of a dessert. Well it’s more fruity, it’s got less meat. They were both under ‘fruit pies’ in the recipe
book. So I don’t quite understand if they ate the
other one as a dessert or a main course or what they do but this one’s definitely more
desserty. This is my take on their one, I just took
out extra layers of meat. But it’s still got, it hasn’t got a lot of
meat, but it’s still got meat in it. It has still got meat in it, you spotted that. Wow. Bit unusual? Look, it’s not bad. Would it be better with no meat in it? It’d be an apple pie wouldn’t it. Well no it’s got grapes and currants and spices
and so it wouldn’t be an apple pie, it would be more like a fruit mince. Can you taste all those spices? See the thing is that I don’t like fruit mince
pie. That’s right, but do you like this type of
fruit mince pie where it’s not so sweet. I actually prefer this to normal fruit mince,
just so sweet it’s horrendous. So you like home-made fruit mince but you’d
like it without meat. Apparently so. So if I was going to make it again, just leave
the meat out. There just seems no reason to have meat in
there. Which indeed I think is what has happened
over the years, it’s separated out to become a fruit pie and just a meat pie. Let me know if you’d like me to check out
more of the 200-year-old recipes, leave a comment below. Make it a great week and I’ll see you on Friday. Do you reckon anyone who is deaf watches this
part of the video where there’s no sound and is lip reading it?

About Earl Carter

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12 thoughts on “200-year-old fruit pie | How To Cook That Ann Reardon

  1. that accent is so amazing😂 I kept on laughing because she narrates it a little bit weird than any of her other videos😂 keep up the good work Ann Readon😊

  2. your partner is so wonderful to eat the things you make… My husband is like that too.. I love him so much for trusting my cooking.

  3. adding green grapes is probably what made it not that good. I'm no chef, nor do I really look into how they made stuff 200 years ago. but green grapes are sourer than purple or red grapes, and sour tends to not work with a lot of meats. Poultry works with a bit of sourness though, like rosemary? is that the herb? or a bit of lemon. although some people might know some good recipes that work with sour flavors on meat other than poultry. or maybe it's just me who doesn't like sour flavors on meat.

  4. Pastry was the original tupperware…. it was not always meant to be eaten (especially the further back in history you go)… it is only recently that we have started to consume the pastry casings (maybe it was from the decrease of LARD-based paste)

  5. they would have stored the meat in a LARDER where a servant girl would bring an icy bucket from the well, and daily douse the cold marble stones of the larder (located underground) with the below temperature water: thus keeping the meat under a form of refrigeration…… any chance the meat was 'canned' before it was kept for months???

  6. My great grandmother and my grandfather (her son) both made Mince meat pie but what they made is very very different. What we do is do apple juice and or orange juice with cut up apples, raisins, cherries or dried cranberries (depending on what was available and better priced) with some already cooked meat like a roast. You shredded the meat up and mixed it into this in a pot with some brandy or rum mixed in too. Spices would be added like cinnamon and brown sugar. Then once everything was mixed in on the stove and you thought the flavors were good you would either add it directly to pies to be baked or put it in the refrigerator till you were ready to make the pies. I live in Indiana, USA and this is an iconic staple of the region from the 1960s all the way back to the 1800s. We will also eat it sometimes on ice cream in our family when it is warm.

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