The third Sunday in Advent is known as Gaudete Sunday, from the Latin for Rejoice, and is a Refreshment Sunday, when fasting was relaxed midway through the penitential period. The equivalent Sunday in Lent is Mothering Sunday.
So today is a good day for eating mince pies, perhaps made to Hannah Glasse’s recipe: ‘To make mince pies the best way’ in her book The Art of Cookery made Plain and Easy (1747). For the fillings in the pies the recipe lists apples, currants, sugar, spices and citrus peel along with a quantity of alcohol. More unusually, meat is also included, as shown in the recipe below.
The Art of Cookery was another of the books shown during the Special Collections & Archives visit for the Mr Seel’s Garden Connected Communities AHRC project.
Hannah Glasse's Mince pie recipe
Advent is traditionally a time of fasting, but preparations for the Christmas feast begin from the last Sunday before the start of Advent: ‘Stir up Sunday’. Named after the first words of the collect, or prayer, set for that day in the Anglican Book of Common Prayer, this is also taken as a reminder to cooks to make their Christmas puddings.
Christmas pudding recipe from Liverpool School of Cookery (1911)
This unusual recipe for Rich Christmas Pudding is given in the 1911 Liverpool School of Cookery Recipe Book, with breadcrumbs instead of flour. This was one of the books shown during the Special Collections & Archives visit for the Mr Seel’s Garden Connected Communities AHRC project. An earlier owner of this cookery book in the Children’s Collection (JUV.1401:1.2) seems to have had a small helper in the kitchen keen to draw attention to more pudding recipes.
Pudding recipes from Liverpool School of Cookery