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

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?

100 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. I could be wrong but I'm guessing that what they meant by meat was in fact mincemeat, as in mince pie filling, not actually meat. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet. Like I said, I could be wrong but it does tend to make more sense, especially when it comes to keeping it in a jars for months on end ☺️ x

    https://www.britishcornershop.co.uk/img/large/HB0144.jpg

  3. When you start reading this, I zone out. Because they said and wrote words differently back then, and now cookbooks get right to the point. Like for example, say you’re idk baking something and using a cookbook to see what amount of stuff you need to put in there. Like the cookbook would say: preheat the oven to 180 degrees. And it wouldn’t just go on and on about things. That’s why I kinda like modern cookbooks.

  4. There are actualy a lot more things to consider than "just" the tatste, when it comes to historial recipes. A really big thing, much much bigger than the taste, is the status of the person how eats the meal. And mine pie is perhabs the best example for, how historical "tatse" works. While the meat itself clearly enough is not needed for tatse, it is a status symbol, its plain as that. Meat was a verry, veryy expensiv ingredient in victiorian times, something that no poor and not even normal situated people wood have eaten often. To be able to add meat to your fruit pies was much more a status thing than we wood consider it for good taste. In time, as meat became much more a mass product and could be afforded by much porer people, it lost its status symbol factor, and the meat began to disappear out of the mincepie. And made way for a acutualy taste, one might think.

  5. This seems like a great way for people back then to use up left over meat, since they could preserve it in the fruit mince. So wacky and cool!

  6. They’re such a cute couple though.

    Also I do hate the thought of that pie. Almost as much as pizza milk shake

  7. It was common the 18th century and before to mix savory (often meat) and sweets (usually fruit, sugar, molasses, etc.). But mincemeat probably meant mixed minced leftover fruits and you should have used raisings. The carrots were also probably currants. I've watched some Heston Blumenthal videos on historical English foods and even if this used meat, it's far from the weirdest recipe Heston features. In one of his videos, he made a sort of Christmas pudding with cow's udders.

  8. the link in the description just goes to the front page…
    the link to the recipe is here:
    https://www.howtocookthat.net/public_html/200-year-old-fruit-pie/

  9. Humans used to really eat fermented meat fruit (room temp, no sterilization, with little to no protection from creatures and such (hello fuckin flies) and then wonder why so many people were dying or sick?

  10. The meat in the recipe would have been leftovers from the previous night. Meaning it would've been cooked not raw like you have it. It was very common back then to mix leftover meat and fruits and bake them together to use up all the leftovers. They never wasted anything back then.

  11. of COURSE it's going to go "off" at room temperature
    the meat was RAW, (200 years ago, the meat that was "minced" was leftover cooked meat)
    the raisins and currents were there to preserve the cooked meat as was the citron (dried citrus zest)
    mostly this receipt (as they were known in those days) you're using is a method of preserving left over meat so nothing goes to waste
    usually this mixture was stored in a pottery crock with a layer of cloth over the top, and then stored in a dark cellar to keep as cool as possible
    it was used to make pies where sometimes nut meats were added to the mix right before baking
    (I study colonial era cooking, and routinely cook from colonial "receipts" can you tell?)

  12. Got to wonder if it means nutmeat not hamburger. Just like mincemeat pie today has absolutely no actual meat in it

  13. Don't worry since you put in Brandon, there's nothing wrong some recipe that puts alcohol in recipes. So the alcohol kills any bacteria and mold.

  14. I know I'm new to your channel, but did you ever find out what happened to the filling four months later? Lol!

  15. The biggest mistake to me was the raisins, they have a deep rich taste that green grapes don"t.
    Mince Meat is not that common and Lamb is better but I do use beef, shredded from a cut taken from the center of a roast to spare the majority of seasonings. I add some finely slivered orange peel {think marmalade} and the apples, raisins, currents to a sauce pan and {"wilt" them…according to a 100+yr old American "Searchlight" cookbook which means they are…} sauteed in butter then glazed with 8oz brown sugar.
    This is removed from the heat then immediately you add 8oz of Brandy and then the meat.
    Bottle this while still warm in a bottle large enough that there are a few inches of empty space at the top.
    I dont have a cool root cellar to put it in for 3 to 5 days so my fridge will have to do (I use the space in the bottle so I can take it out every so often and shake it up.)
    24 to 48 hours later you bake this in a crust with no crust on top
    Now I need to make this

  16. Swapping fresh green grapes and dry currants instead of raisins and fresh currants will entirely alter the effect of this. Currants pop and dissolve when cooked from fresh, turning into a syrup or jam which will pair well with the meat in the same way apple sauce does with pork chops or cranberry sauce with turkey. Modern seedless green grapes don't. You can see the slices of them in the pie unmelted, defeating the purpose completely. I don't get the reason for doing that tbh. This is a total Frankenpie.

  17. You might already know and enjoy Townsend & son. He does cooking like this… from 200 – 100 y/o cookbooks… reprints are available.
    Love to watch you both.

  18. This is the original British "mince pie" recipe traditional around Christmas. The fruit was used to mask the taste of meat that had gone off. Meat was absurdly expensive at the time, so you used it regardless of freshness.

    There's no meat in them anymore, of course, but damn are they delicious!

  19. "The meat keeps for 4 months" yeah I'm gonna guess that improper storage is half the reason for all the crazy stories of poisoning and curses that floated around

  20. Shades of 'Friends', the episode where Rachel makes a trifle with layers of meat among the custard, jelly and cream layers.

  21. “Mincemeat“ is a mix of various chopped dryed fruits. If you use an old cookbook and something strikes you as strange google it. Chances are good it's not what you think it is. Why indeed would you find a meatpie in the category fruitpie? Have not seen the complete video yet to see if you realized it at some point,sorry, just finished laughting so hard….

  22. Isn't "meat" suet? In mince pies, the "mince meat" is suet. But putting grapes in the pie was just weird – raisins was the way to go.

    Rats – where is the link to the 200 year old cheesecake? I am queen of all things cheesecake and need to know this.

  23. I'm thinking that when the recipe refers to "meat" it may not be animal meat but "nut meat"

    "Until around the 13th century, meat and its predecessors simply referred to ‘food,’ be it flora

    or fauna, including food for animals".

    http://etymologynow.blogspot.com/2011/09/etymology-of-meat.html

    and must, which respectively meant the juice expressed from grapes before the fermentation of wine.

  24. I'm not surprised with the meat. In fact, some brands (in the U.S.) still add meat in the jarred mince pie filling. From what I understand, it was originally made with venison and suet. This one particular brand (I can't remember the name of), still uses suet and a little meat. I choose the non-meat version. With hard sauce (a mix of butter, powered sugar vanilla extract and brandy) and it just melts over the warm pie slice. Mmmmmm!!!

  25. Sometimes my dad adds raisins to mince meat so it didn't sound that bad for me. I would've recommend doing it with raisins instead of grapes ^^

  26. Hallo dear old video.
    I have 2 question.
    1. What happened to the 4 month jar?
    2. Could they had usd ghe meat as a form of fat/oli, so the pie would not dry up as papir?

  27. I remember being a kid and learning that mince meat pie doesn’t have meat then later learning that it had meat in the recipe at one time.

  28. It’s a standard old fashioned mincemeat pie….you can use rabbit, venison or any number of different meats. Yes, nowadays, they mainly omit the meat and just use the fruit/spices, but still call it a mincemeat pie. You did a great job (however, I will still remain the only non-mincemeat pie eater in my family lol)

  29. i feel like Ann among other youtubers kick started my drive to start cooking more. i could do it i just either didn't have the time or the ingredients. now that i have a more stable job (young adult. college age) i can get groceries to make things. Ann is majority of the reason i tried baking and making sweets/candies. Thank you Ann! Because of you I'm on holiday pecan pie duty!! 😀

  30. Meat and fruit together has been a combination throughout history. Mango chicken curry. Lamb with apricots. It just takes some getting used to the idea

  31. meat in mince meat was well known in the UK and never caused an issue. It was the Victorians who phased it out – well fell out of flavour. Plus should be Lamb meat and if it was being preserved the meat would of been salted or have preserving salt already in it to prevent it causing illness. Also many of the other old recipes from the same time period or earlier, the meat and other ingridents are all cook before storage and additional alcohol was added to preserve it.. Meat and fruit have been incorporated in many dishes from Medevial times right up to Georgian period. It's no stranger than cooking a Moroccan tagine.

  32. I like the reaction to the fruit and minced meat like it's something so weird. My mom has a recipe that uses citron, minced meat, pineapple, raisins and it tastes really good! 😀

  33. With the time frame I'm assuming the meat mix would have been in cold storage underground (sometimes stuff was kept at the bottom of a well).

  34. A lot of the traditional meat pies used suet instead of butter. My French Canadian grandmother, who cooked a lot of old colonial recipes (i.e. from 1400s France) would often put suet in desserts. Putting minced beef in your fruit pies is… well yeah it's peculiar but in an indirect way it does check out.

  35. You two are stupid cute. I love it. 💕

    I’m making my way through your 200 yr old baking play list…need more, pretty please! This is amazing.

  36. I wonder if the yeast from the raisins is fed by the fruit sugars in order to change the chemistry of the stored mince. Mrs. Beeton probably presumed that the mince was made when apples and currants ripened in August which means the preparation would need to be stored (fermented) in a proper cellar (52 deg) until the holidays. I used to make an 18th century tongue pie that looked and tasted more like an apple pie than ape pie. You might have needed more spice to make it perfect.

  37. You're not getting a thumbs-up cuz you didn't follow the directions correctly it said raisins not grapes different taste and texture

  38. Think about it for a moment. The quality of meat from 200 years ago must have also been better, through better nutrition. Okay to butcher the animal wouldn't be much more hygienic than today but yeah. Also with enough acid on the food etc. you can preserve nearly everything. For most of the people the thought of putting meat into a pie is unbelieveable, because we got trained off from these kinds of treats. The moment we found out about sugar and other fruits etc., it was the birth time of overly sweet cakes. So much that it starts to be disgusting (I look at you USA with those sugar bombs.). BUT pie can have another taste than sweet and it is fine! I would like to test this cake solely of the purpose of knowing more than just the stuff you already know. Ever tasted a sweet chinese bun (bread) with meat filing? It is unbelieveable delishious. Expand your horizons people, because what one person might not like could be after your taste/liking.

  39. From what I've been told by a few nearly and over 100 year olds they ate things like these for breakfast as a treat on sundays or special occasions.

    Sounds crazy to us but they look at it as a very good memory.

    Would also explain them making so much and saving it for four months.
    Just their version of a quick breakfast?

  40. I also know more than one person's who's grandmothers would make Giant Peach cobblers in cauldrons outside in their yard.
    Just layers and layers on each other in The Cauldron.
    They would eat off it for weeks.

    That seems so unsafe to me.
    All that fruit outside with no Refrigeration other than cold weather?
    But they made it work and all the kids loved it.

    Working with the elderly really puts life today into perspective. I can easily just by a desert. Or make a single cobbler. These women spent literally a week making one giant cobbler. It's crazy.

  41. You have the same recipe made by Mrs. Crocombe over English Heritage's YouTube channel (that is made to be historicaly accurate)

  42. “Room temperature” was a lot cooler 200 years ago (except in hot climates) than it is now in heated houses. Also, people would store food in the coolest place available (often the cellar). All the same, I would not keep a meat and fruit mixture around for four months and then eat it, or give it to someone to eat.

  43. Being a huge fan of mincemeat pie this hurry to watch. But, it did remind me that I need to get my mincemeat ready for this winter.

  44. Ms. Ann, I can see how it may have seemed a bit outlandish to have meat and fruit in the same pie. At the same time I have experienced several recipes where fruit and meat are in a recipe.

    One example pork chops browned and simmered with dried apricots, caramelized onions, and some water. Served up it becomes a sweet and savory dish and is delicious.

    There's another recipe out there – browned pot roast, grape jam, and ketchup, potatoes, carrots and onion on top. – crock pot on high while at work. All in one dish ready to eat when you get home from work.

    Just sharing, have a great day. 🙂

  45. American mince changed over the years to have no or almost no meat. Starting I think when it was started to be more mass produced and they wanted a cheaper product to sell. They also were before prohibition known to have 18% alcohol in them, I think this also escalated threw the years as it was also a preserving agent. Lost of references of essentially going on a Mince pie bender and having a type of altered state which was associated to the mince spices. Vivid dreams and indigestion were also associated with eating mince. Also politics had mince pie eaters and non mince pie eaters, it was weird hearing today.
    Going back to the origin in Brittan, Europe? They used to make mince pies massively 4-6ft wide (and bigger at least in castles) where the crust was a 'can' of sorts, thick and inedible. They'd cut a hole in the crust, scoop out the contents such as goose (they were not picky) and any other meat they had along with fruits and vegetables. Then put the pie 'cork' back in and repeate till all eaten and that could be a entire month or longer.

  46. Cost Plus World Market sells this fruity mincemeat in jars in the US: https://www.worldmarket.com/category/food-and-drink/food/baking-products.do?template=PLA&plfsku=398684&&mrkgcl=660&mrkgadid=3282585950&camp=ppc%3AGoogle%3APLA%2BMerkle_Shopping_PLA%7CConsumables%2BSavories_and_Baking&product_id=398684&adpos=1o3&creative=260704783163&device=c&matchtype=&network=g&gclid=Cj0KCQjw3JXtBRC8ARIsAEBHg4ms9QR_y4rdWqfCKTQmp57VgSoiXn22RrnwzBxVKqhdJJTRxShX8GYaApMVEALw_wcB&gclsrc=aw.ds

  47. Ren: "What kind of fruit pie would you like, Kowalski?" "MEAT!" Ren: "And what kind of CRUST would you like?" "MEAT!!"

  48. I'm wondering if the stored meat wasn't minced (cut into fine pieces) after being cooked. Shredded, chopped roast beef sounds nicer than raw 'minced' beef. Does the word mince always mean raw ground beef- even 200 years ago? If beef was roasted and then minced with a knife into small bits, perhaps it could store for four months without rotting as much as raw beef might. I suppose it depends on how wet the conditions for storing it might be. The saq and the brandy could possibly preserve cooked meat for a time, although I doubt it would ever keep raw meat for more than maybe a few hours.

  49. Shes an Aussie and more than old enough to not be surprised by meat being in mincemeat. I was 39 in 2017, live in America and having meat in mincemeat was completely normal within my lifetime. Being surprised by it and calling herself a cook is a little weird. Also, old cookbooks didn't give complete instructions as they were written for cooks, not novices like today. Someone with the wealth to buy a cookbook 200 years ago wouldn't have been a novice cook (or a cook at all, probably bought for the kitchen staff) and would already know many of the techniques that are obvious but not outlined in the book. This is also why preserving the minemeat for 4 months doesn't seem possible, they're using a technique common to the time so it isn't written down. More than likely there would have been much more alcohol added and it would have been stored in an ice house, root cellar, or in a cold stream. Not to mention, historically, due to the labor involved, fruit harvest seasons, minemeat was a late fall, holiday thing. Meaning it would have been cold outside already, making 4 months storage WAY easy. All of this could have been gleaned from a basic Google search.

  50. Made this recipe for a shakespeare themed book club and i chickened out! Couldn't add the meat, lol. Was good without it

  51. 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.

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