Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Schmid identifies Windsor Mincemeat as a scaled adaptation of Gabriel Tschumi’s royal-household recipe, replacing brandy with bourbon and making other changes. The mincemeat contains meat and suet as well as fruit. The Buckingham Palace plum pudding is also scaled from Tschumi; a separate bourbon pastry accompanies the mincemeat.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 55–59 (Winter — Windsor mincemeat, pastry, Buckingham pudding).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 55–59 (Winter — Windsor mincemeat, pastry, Buckingham pudding).
PDF 59
PDF 55
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 55–59 (Winter — Windsor mincemeat, pastry, Buckingham pudding).
Winter — Windsor mincemeat, pastry, Buckingham pudding
Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Do not describe these as original royal bourbon recipes. The stated Puritan prohibition period needs historical verification. The pastry's very small liquid quantity is printed as teaspoons and is not silently repaired. Original-source consultation and recipe testing are separate from faithful capture.
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Source and locator
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Supplied PDF screens 55–59; Winter — Windsor mincemeat, pastry, Buckingham pudding.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 55–59 (Winter — Windsor mincemeat, pastry, Buckingham pudding).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 55–59 (Winter — Windsor mincemeat, pastry, Buckingham pudding).
Bibliography: Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Usage map
Supports attribution of this source's account: Schmid identifies Windsor Mincemeat as a scaled adaptation of Gabriel Tschumi’s royal-household recipe, replacing brandy with bourbon and making other changes. The mincemeat contains meat and suet as well as fruit. The Buckingham Palace plum pudding is also scaled from Tschumi; a separate bourbon pastry accompanies the mincemeat.
Do not describe these as original royal bourbon recipes. The stated Puritan prohibition period needs historical verification. The pastry's very small liquid quantity is printed as teaspoons and is not silently repaired. Original-source consultation and recipe testing are separate from faithful capture.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Needs Review. Locator and paraphrase checked against text and page images. Review before using the underlying historical or technical claim; this is not independent claim validation. Do not describe these as original royal bourbon recipes. The stated Puritan prohibition period needs historical verification. The pastry's very small liquid quantity is printed as teaspoons and is not silently repaired. Original-source consultation and recipe testing are separate from faithful capture.