As requested...

Grandmother's Fried Pies
Source: 10 ways to serve Grandmother's Mince Meat Goodies (recipe
leaflet from the now-defunct Whipple Co. of Natick, Mass.)
Formatted by Jean B.

2 Tbsps butter
1/2 c sugar
1 egg
1/2 c milk
2 c flour
4 tsps baking powder
1 tsp salt
1/4 tsp cinnamon
a speck of grated nutmeg
1 c Grandmothers Glass Jar Mincemeat*

flour for the board
fat (or oil) for deep-frying

Cream the butter and sugar. Add the egg and beat well. Add the milk.

Sift the dry ingredients and add to the first mixture.

Turn onto a well-floured board. Roll to 1/4-inch thickness. Cut
with a large round cookie cutter. Put a spoonful of mincemeat on
the center of half of the circles of dough. Moisten edges and
place another circle of dough on top. Press edges together.

Fry in deep fat that is hot enough to color a 1-inch cube of bread
golden brown in 60 seconds. Do not let the pies touch each other
in the fat.

*We don't know how juicy this was.

--
Jean B.

On Oct 7, 11:44*am, "Jean B." > wrote:
> As requested...
>
> Grandmother's Fried Pies
> Source: *10 ways to serve Grandmother's Mince Meat Goodies (recipe
> leaflet from the now-defunct Whipple Co. of Natick, Mass.)
> Formatted by Jean B.
>
> 2 Tbsps butter
> 1/2 c sugar
> 1 egg
> 1/2 c milk
> 2 c flour
> 4 tsps baking powder
> 1 tsp salt
> 1/4 tsp cinnamon
> a speck of grated nutmeg
> 1 c Grandmothers Glass Jar Mincemeat*
>
> flour for the board
> fat (or oil) for deep-frying
>
> Cream the butter and sugar. *Add the egg and beat well. *Add the milk..
>
> Sift the dry ingredients and add to the first mixture.
>
> Turn onto a well-floured board. *Roll to 1/4-inch thickness. *Cut
> with a large round cookie cutter. *Put a spoonful of mincemeat on
> the center of half of the circles of dough. *Moisten edges and
> place another circle of dough on top. *Press edges together.
>
> Fry in deep fat that is hot enough to color a 1-inch cube of bread
> golden brown in 60 seconds. *Do not let the pies touch each other
> in the fat.
>
> *We don't know how juicy this was.
>
> --
> Jean B.

Did "grandmother" use real beef in her mincemeat? My grandma did, and
I ate it now and then when I was little, but I love the commercial
Crosse & Blackwell (sp?) jars - no meat, of course - very, very tasty.

N.

Nancy2 wrote:
> On Oct 7, 11:44 am, "Jean B." > wrote:
>> As requested...
>>
>> Grandmother's Fried Pies
>> Source: 10 ways to serve Grandmother's Mince Meat Goodies (recipe
>> leaflet from the now-defunct Whipple Co. of Natick, Mass.)
>> Formatted by Jean B.
>>
>> 2 Tbsps butter
>> 1/2 c sugar
>> 1 egg
>> 1/2 c milk
>> 2 c flour
>> 4 tsps baking powder
>> 1 tsp salt
>> 1/4 tsp cinnamon
>> a speck of grated nutmeg
>> 1 c Grandmothers Glass Jar Mincemeat*
>>
>> flour for the board
>> fat (or oil) for deep-frying
>>
>> Cream the butter and sugar. Add the egg and beat well. Add the milk.
>>
>> Sift the dry ingredients and add to the first mixture.
>>
>> Turn onto a well-floured board. Roll to 1/4-inch thickness. Cut
>> with a large round cookie cutter. Put a spoonful of mincemeat on
>> the center of half of the circles of dough. Moisten edges and
>> place another circle of dough on top. Press edges together.
>>
>> Fry in deep fat that is hot enough to color a 1-inch cube of bread
>> golden brown in 60 seconds. Do not let the pies touch each other
>> in the fat.
>>
>> *We don't know how juicy this was.
>>
>> --
>> Jean B.
>
> Did "grandmother" use real beef in her mincemeat? My grandma did, and
> I ate it now and then when I was little, but I love the commercial
> Crosse & Blackwell (sp?) jars - no meat, of course - very, very tasty.
>
> N.

Hmmm. Can I find an answer to this? Apparently so. There isn't
a list of ingredients per se, but they mention the fact that they
get their beef from Argentina.

The ingredients that are mentioned in the lengthy prose a

apples (fresh from Massachusetts for the jars; dried from Maine
for the condensed), cider vinegar (from Massachusetts, salt (from
New York), sugar (from Cuba), beef (from Argentina), citron and
lemon oil (from Italy), seeded and seedless raisins and orange and
lemon peel (from California), cinnamon (from China), ginger and
nutmeg (from the East Indies), cloves (from the West coast of
Africa), Jamaica pepper (from the West Indies), and currants (from
Greece).

Compare the Borden None Such Condensed Mince Meat: raisins, brown
sugar, dried apples, dextrose, water, salt, beef, corn starch,
dried citrus peel, apple concentrate, spices, distilled vinegar.

--
Jean B.

> Compare the Borden None Such Condensed Mince Meat: *raisins, brown
> sugar, dried apples, dextrose, water, salt, beef, corn starch,
> dried citrus peel, apple concentrate, spices, distilled vinegar.
>
> --
> Jean B.- Hide quoted text -
>
> - Show quoted text -

Borden's, compared with Crosse & Blackwell, is horrid. I will never
buy it again, ever. I can't imagine why anyone would use Borden's if
they have a choice. Trust me.

N.

Nancy2 wrote:
>> Compare the Borden None Such Condensed Mince Meat: raisins, brown
>> sugar, dried apples, dextrose, water, salt, beef, corn starch,
>> dried citrus peel, apple concentrate, spices, distilled vinegar.
>>
>> --
>> Jean B.- Hide quoted text -
>>
>> - Show quoted text -
>
> Borden's, compared with Crosse & Blackwell, is horrid. I will never
> buy it again, ever. I can't imagine why anyone would use Borden's if
> they have a choice. Trust me.
>
> N.

You are speaking of the noncondensed version? I don't think I
have seen a C&B condensed....

--
Jean B.