Part 5/9:
The evolution of mincemeat goes back even further than the Victorian era. In Medieval Europe, meat pies that combined spices and fruits were popular among the affluent. The transition from heavy meat content to a more balanced combination of fruit and meat occurred over centuries, aligning with changing tastes and availability of ingredients.
During the Tudor era, the term "minced pies" emerged, reflecting the growing trend of incorporating more fruit into these dishes. By the 17th century, as poetry was composed around Christmas traditions, these pies became emblematic of the holiday season, tied closely to midwinter feasting. Poet Robert Herrick vividly described the festive ambiance centered around these delicacies.