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mince pies why
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mince pies, where did the name mince "meat" originate
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http://en.wikipedia.org/wiki/Mincemeat
Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. It should not be confused with minced meat. Mincemeat containing actual meat has become less common over the years. The customary form today typically consists of raisins, spices, grated apple, and animal suet, though many commercial varieties use hard vegetable fat instead, making it completely vegetarian. Mincemeat may also contain currants, candied fruits, and brandy, rum or other liquor.
This mixture can be made at home, but is also available either canned or bottled. The most common use is in the Christmas mince pie or mincemeat tart, but there are many kinds of pastry containing mincemeat. See also fruitmince.
The first mincemeat factory was in Port Byron, New York, using a recipe patented by Dr. Julius Allen. His patent was voided in 1895.
Mincemeat was originally a conglomeration of bits of meat, dried fruit and spices, created as an alternative to smoking or drying for preservation, a variant form of sausage. It should not be confused with minced meat. Mincemeat containing actual meat has become less common over the years. The customary form today typically consists of raisins, spices, grated apple, and animal suet, though many commercial varieties use hard vegetable fat instead, making it completely vegetarian. Mincemeat may also contain currants, candied fruits, and brandy, rum or other liquor.
This mixture can be made at home, but is also available either canned or bottled. The most common use is in the Christmas mince pie or mincemeat tart, but there are many kinds of pastry containing mincemeat. See also fruitmince.
The first mincemeat factory was in Port Byron, New York, using a recipe patented by Dr. Julius Allen. His patent was voided in 1895.
http://en.wikipedia.org/wiki/Mince_pie
History
The origins of the mince pie begins with the medieval pastry, chewette which was either fried or baked. The "chewette" actually contained liver or chopped meat mixed with boiled eggs and ginger. Dried fruit and sweet ingredients would be added to the chewette's filling for variety. By the 16th century 'mince' or shred pie was considered a Christmas specialty. In the mid-17th century the liver and chopped meat was replaced by suet and meat products were no longer generally used in the 'mince' by the 19th century in both North America and Great Britain though traditional suet pies are still made it is no longer the dominant form.
Folklore and Traditions
Folklore states that mince pies are a favourite food of Father Christmas, and that one or two should be left on a plate at the foot of the chimney (along with a small glass of brandy, sherry or milk, and a carrot for the reindeer) as a thank-you for stockings well-filled.
English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year.
Tradition also says that one should make a wish whilst eating one's first mince pie of the festive season, and that mince pies should always be eaten in silence.
Eating at least one mince pie on each of the twelve days of Christmas is thought by some people to bring luck for the coming year.
Mince pies should traditionally have a star on top, to represent the Christmas Star which some believe led the shepherds and Magi to the baby Jesus in Bethlehem.
History
The origins of the mince pie begins with the medieval pastry, chewette which was either fried or baked. The "chewette" actually contained liver or chopped meat mixed with boiled eggs and ginger. Dried fruit and sweet ingredients would be added to the chewette's filling for variety. By the 16th century 'mince' or shred pie was considered a Christmas specialty. In the mid-17th century the liver and chopped meat was replaced by suet and meat products were no longer generally used in the 'mince' by the 19th century in both North America and Great Britain though traditional suet pies are still made it is no longer the dominant form.
Folklore and Traditions
Folklore states that mince pies are a favourite food of Father Christmas, and that one or two should be left on a plate at the foot of the chimney (along with a small glass of brandy, sherry or milk, and a carrot for the reindeer) as a thank-you for stockings well-filled.
English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year.
Tradition also says that one should make a wish whilst eating one's first mince pie of the festive season, and that mince pies should always be eaten in silence.
Eating at least one mince pie on each of the twelve days of Christmas is thought by some people to bring luck for the coming year.
Mince pies should traditionally have a star on top, to represent the Christmas Star which some believe led the shepherds and Magi to the baby Jesus in Bethlehem.
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