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.
Winter — Windsor mincemeat, pastry, Buckingham pudding
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.
PDF 59
PDF 55
Winter — Windsor mincemeat, pastry, Buckingham pudding
All cited supplied PDF screens read in text and images. Faithful paraphrase verified; not independent validation of source claims. Original retained. Reader labels are not PDF locators; source ends in recipe index.
No access / Whiskey Excerpts Database (USWA) / No access
Faithful paraphrase of a source, not an independently verified historical or technical conclusion.
Evidence
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.
Location and context
Supplied PDF screens 55–59; Winter — Windsor mincemeat, pastry, Buckingham pudding. PDF locators are not printed-page numbers.
No access • 
Annotation
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.