Mince meat, fruit cake and figgy pudding

[tenngun]

That time of year
I have noted people who like one like all three, them that don’t like one doesn’t like them all.
Who eats these?
I live all three but have to eat it alone as my wife kids and grand kids won’t touch it

 

[1950DAVE]

Put me on the like ‘‘em all list.

 

[Jamie Hurley]

My wife and I have taken up making fruit cakes the last few years. Each year gets better.

Honestly don't know if I've ever come across a mince meat or figgy pudding.

 

[BackDraft]

Put me on the like ‘‘em all list.

ditto

 

[Eutycus]

Me too!

 

[Brokennock]

I love good home made mincemeat. I've yet to get any store bought that was any good. My grammie made it awesome, both real, with meat, and faux with just the apples, raisins, and fat. Right after her passing i discovered that a friend's wife made it just as good (except the pie crust) with venison. Hers tasted so close to my grammie's that I got teary eyed having just lost Gram. Grammie would also make it into "squares" which were just a sheet of pie crust on a baking sheet, mincemeat spread on that, then another sheet of crust on top and the edges crimped, baked and cut into squares. Generally I don't like fruitcake and I can't say I've had the opportunity to try figgy pudding.

 

[Mowich]

Homemade mincemeat with Elk meat was the best I had. Lodge has a cast iron pie pan but I usually use my 12" cast iron skillet.
My grandmother turned me on to mincemeat. Her and I were the only ones that would eat mincemeat pies.

 

[Thingamajiggy]

Like them! Grandmother was born and raised outside of London and always had these at her house, especially around Holidays.

 

[Loyalist Dave]

That time of year
I have noted people who like one like all three, them that don’t like one doesn’t like them all.
Who eats these?

From The Lady's Assistant for Regulating and Supplying the Table, by Charlotte Mason 1787

IF you make this, use medium sized eggs
A "gill" of brandy, pronounced "Jill" is modern half-cup aka four ounces
"mountain" in this recipe is "mountain wine" aka raisin wine

So omit the tongue and use a different cut of beef, as a tongue should be smoked and then made into sandwiches...
The suet is beef suet from the fat around the beef kidneys. NO OTHER fat will work other than suet...

So ALL boiled puddings are placed into a pudding cloth, which is a 30" x 30" linen cloth, rubbed with butter, and then floured, before the pudding dough is placed in the middle. The cloth is closed up around the pudding dough, and tied closed with a piece of twine. NO PART of the pudding should be exposed to the outside. This is then boiled for the specified time in water. When done it is gently opened and dished, and served with hard sauce. To make a figgy pudding, swap figs for plums in this recipe.

I'm not partial to fruitcake and this cookbook had no such recipe. I like "blonde" fruit cake, but that's a modern invention. I do NOT favor "black cake" which is a very heavily rummed fruitcake popular in the South American nation of Guyana, which was once British Guyana, and where my wife was born.

LD

 

[user 31232]

Nada to any of those for this boy. Give me pumpkin pie, apple and peach pie and or cobbler!!! P.s. don't forget cherry. Around here in southern Indiana persimmon pudding is a traditional favorite (deer like them too)

 

[earlwb]

I like fruit cake. The fresh stuff not the ones passed around between family or friends every year. But I haven’t liked the mincemeat pies I have tried. I don’t remember having figgy pudding. So I can’t say about it.

 

[Loyalist Dave]

Nada to any of those for this boy. Give me pumpkin pie, apple and peach pie and or cobbler!!! P.s. don't forget cherry. Around here in southern Indiana persimmon pudding is a traditional favorite (deer like them too)

Around here they grow on defunct farmland that has become public hunting lands. The folks these days don't know what they are. The farmers here back-in-the-day planted persimmons or crab apples to have the pectin for preserves. We don't try to use them until after the first frost. Persimmon biscuits (aka cookies) are pretty tasty.

The The Lady's Assistant for Regulating and Supplying The Table 1787 is a pretty good cook book as cook books go for pre 1800 time frame. For folks looking for different dishes, that would also be historic, take a gander at this book.

LD

 

[user 31232]

Around here they grow on defunct farmland that has become public hunting lands. The folks these days don't know what they are. The farmers here back-in-the-day planted persimmons or crab apples to have the pectin for preserves. We don't try to use them until after the first frost. Persimmon biscuits (aka cookies) are pretty tasty.

The The Lady's Assistant for Regulating and Supplying The Table 1787 is a pretty good cook book as cook books go for pre 1800 time frame. For folks looking for different dishes, that would also be historic, take a gander at this book.

LD

Sure will thank you for the information

 

[OldSmoky1967]

That time of year
I have noted people who like one like all three, them that don’t like one doesn’t like them all.
Who eats these?
I live all three but have to eat it alone as my wife kids and grand kids won’t touch it

I love them all!

 

[Secesh]

You don’t see many folks making Mincemeat Pie anymore. My grandma always made them and they were delicious.

I love Black Fruitcake with plenty of rum. I don’t like the pale cake.

I also love Figgy Pudding.

 

[tenngun]

Been years since I’ve done it, but I would make fruitcake in February and rum it every week or so till Christmas
Alas before I got married.
To be polite my wife took a few bite on our first Christmas and smiled.
But come February she told me she didn’t really like it
So now I but a little one, but it’s not the same

 

[user 31232]

You don’t see many folks making Mincemeat Pie anymore. My grandma always made them and they were delicious.

I love Black Fruitcake with plenty of rum. I don’t like the pale cake.

I also love Figgy Pudding.

Give me the rum

 

[64Springer]

One word.....Claxton!

 

[roundballman]

I love fruit cake and mincemeat pies. Usually make a pie every Thanksgiving and most of my relatives won't eat it. Leaves most of it for me. Yum!

 

[nhmoose]

My sister, departed 7 years ago at 74 years of age had made a fruitcake a year or so before her death. It was a big one as she was a baker by trade. The cake was 15 inches around and 8 inches tall. I believe it was 3 layers but now is one. The nephews and family use it every Christmas.

A peice big enough for all present is cut from it. The rest is then covered in Dark 151 proof rum as when it was made. A small piece is all one needs to remember her every season.