From 086170fb899404566706349391ec2cf1200dc185 Mon Sep 17 00:00:00 2001 From: Thibaud Colas Date: Tue, 14 Feb 2023 10:39:58 +0000 Subject: [PATCH] Manually change StreamField block identifiers for uniqueness --- bakerydemo/base/fixtures/bakerydemo.json | 4 ++-- 1 file changed, 2 insertions(+), 2 deletions(-) diff --git a/bakerydemo/base/fixtures/bakerydemo.json b/bakerydemo/base/fixtures/bakerydemo.json index fb70978..e450e53 100644 --- a/bakerydemo/base/fixtures/bakerydemo.json +++ b/bakerydemo/base/fixtures/bakerydemo.json @@ -3589,7 +3589,7 @@ "introduction": "Hot Cross Buns are a popular and tasty yeasted pastry traditionally served before Easter.", "backstory": "[{\"type\": \"paragraph_block\", \"value\": \"

The Greeks in 6th century AD may have marked cakes with a cross.[6]

One theory is that the contemporary hot cross bun originates from St Albans, in England, where, in 1361, Brother Thomas Rodcliffe, a 14th-century monk at St Albans Abbey, developed a similar recipe called an 'Alban Bun' and distributed the bun to the local poor on Good Friday.[7]

In 1592, during the reign of Elizabeth I of England, the London Clerk of Markets issued a decree forbidding the sale of hot cross buns and other spiced breads, except at burials, on Good Friday, or at Christmas. The punishment for transgressing the decree was forfeiture of all the forbidden product to the poor. As a result of this decree, hot cross buns at the time were primarily made in domestic kitchens. Further attempts to suppress the sale of these items took place during the reign of James I of England (1603\\u20131625).[8]

The first definite record of hot cross buns comes from a London street cry: "Good Friday comes this month, the old woman runs. With one or two a penny hot cross buns", which appeared in Poor Robin's Almanac for 1733.[9] The line "One a penny, two a penny, hot cross-buns" appears in the English nursery rhyme "Hot Cross Buns" published in the London Chronicle for 2\\u20134 June 1767.[10] Food historian Ivan Day states, "The buns were made in London during the 18th century. But when you start looking for records or recipes earlier than that, you hit nothing."

\", \"id\": \"59d484e9-4be9-40bf-9a3c-f73e64b50940\"}]", "recipe_headline": "

Homemade hot cross buns

", - "body": "[{\"type\": \"paragraph_block\", \"value\": \"

Cooking temperatures:

\", \"id\": \"0040ce21-b4ad-4b7d-8a49-277303070c2c\"}, {\"type\": \"typed_table_block\", \"value\": {\"columns\": [{\"type\": \"text\", \"heading\": \"Oven\"}, {\"type\": \"numeric\", \"heading\": \"\\u00b0F\"}, {\"type\": \"numeric\", \"heading\": \"\\u00b0C\"}, {\"type\": \"rich_text\", \"heading\": \"Cooking time\"}], \"rows\": [{\"values\": [\"Gas Oven\", 350.0, 180.0, \"

14 minutes

\"]}, {\"values\": [\"Electric Oven\", 375.0, 190.0, \"

15 minutes

\"]}, {\"values\": [\"Fan Oven\", 325.0, 170.0, \"

13 minutes

\"]}]}, \"id\": \"38280209-450a-4d84-b739-90c2cb19d39d\"}, {\"type\": \"table_block\", \"value\": {\"data\": [[\"Buns\", \"Prep time\", \"Cooking time\", \"Instructions\"], [\"12\", \"30min\", \"1.5h\", \"All quantities as-is\"], [\"18\", \"40min\", \"2h\", \"1.5x all amounts\"], [\"24\", \"45min\", \"Depending on oven size\", \"2x all amounts\"]], \"cell\": [], \"first_row_is_table_header\": true, \"first_col_is_header\": true, \"table_caption\": \"Expected yield\"}, \"id\": \"2b9b59cb-4dd7-4ebf-ac66-1ed43471609b\"}, {\"type\": \"paragraph_block\", \"value\": \"

Ingredients

For the buns:

\", \"id\": \"d82664ec-29e9-4095-8b53-cd5e6c262d45\"}, {\"type\": \"ingredients_list\", \"value\": [{\"type\": \"item\", \"value\": \"

1 cup (240 mL) milk

\", \"id\": \"21a44ce4-9aa6-459c-b654-d8d2217e8c8f\"}, {\"type\": \"item\", \"value\": \"

4 teaspoons (20 mL) water

\", \"id\": \"b7ca75fa-9ff9-401b-bd4e-8ca814efc8d8\"}, {\"type\": \"item\", \"value\": \"

1 cake fresh yeast

\", \"id\": \"8a984eeb-dc99-4f76-95e4-cc591566b73b\"}, {\"type\": \"item\", \"value\": \"

3 cups (720 mL) all-purpose flour

\", \"id\": \"0b473c73-d8bd-41ff-97d3-4766a2caf7e2\"}, {\"type\": \"item\", \"value\": \"

\\u2153 cup (80 mL) sugar

\", \"id\": \"5e68346f-b9fe-485c-8a99-ed66084bd9d4\"}, {\"type\": \"item\", \"value\": \"

\\u00bc teaspoon (1.25 mL) cinnamon

\", \"id\": \"7e7ceced-d961-4a73-957d-8f2d4cbbad7f\"}, {\"type\": \"item\", \"value\": \"

\\u00bc teaspoon (1.25 mL) ground nutmeg

\", \"id\": \"4a1bc81e-9158-42e2-adac-1944f52ea8fd\"}, {\"type\": \"item\", \"value\": \"

1 egg beaten

\", \"id\": \"ee667182-4945-43f5-a647-9a2d087f18b0\"}, {\"type\": \"item\", \"value\": \"

\\u00bc cup (60 mL) melted butter

\", \"id\": \"e9e70968-d2cf-43dc-948b-13f09f1af9fe\"}, {\"type\": \"item\", \"value\": \"

1 cup (240 mL) currants

\", \"id\": \"49b6cf74-c684-4783-b5fd-c929cc9dcb75\"}], \"id\": \"05dc41fe-bd09-4e88-9e52-5ed7ff8b9b96\"}, {\"type\": \"paragraph_block\", \"value\": \"

For the glazing:

\", \"id\": \"8e5c0d92-6131-426c-891b-af2fe90b6136\"}, {\"type\": \"ingredients_list\", \"value\": [{\"type\": \"item\", \"value\": \"

2 tbsp plain flour

\", \"id\": \"21a44ce4-9aa6-459c-b654-d8d2217e8c8f\"}, {\"type\": \"item\", \"value\": \"

vegetable oil

\", \"id\": \"c398ff9c-6bde-4535-819d-7cefe75e16f0\"}, {\"type\": \"item\", \"value\": \"

1 tbsp golden syrup

\", \"id\": \"9b08d44e-ea54-4fd1-a7ee-5a258e892eff\"}], \"id\": \"b610441f-3482-4613-80cf-688b885ac199\"}, {\"type\": \"paragraph_block\", \"value\": \"

Procedure

Make sure to set aside a space for the buns to rise before baking.

\", \"id\": \"343c9b9a-d30f-45aa-b879-5bd3e5922565\"}, {\"type\": \"steps_list\", \"value\": [{\"type\": \"item\", \"value\": {\"text\": \"

Heat milk and water to lukewarm.

\", \"difficulty\": \"S\"}, \"id\": \"725285ae-b823-404e-8439-f5ebe3b48b31\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Crumble yeast. Mix with \\u00bd cup (120 mL) flour. Stir in tepid milk/water and mix well.

\", \"difficulty\": \"S\"}, \"id\": \"8c6d544a-0f3f-4d74-bc25-af31d3430e5b\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Cover and set aside in warm place until yeast is active and frothing, about 10-15 minutes.

\", \"difficulty\": \"S\"}, \"id\": \"0d9383dd-b2fd-451f-ae74-9848d00b4bd1\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Mix remaining flour, sugar, salt, cinnamon and nutmeg.

\", \"difficulty\": \"S\"}, \"id\": \"1422a5d2-4ed6-4688-bc60-499222c5c4ae\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.

\", \"difficulty\": \"S\"}, \"id\": \"a3cc7df9-761b-4bed-8df4-0595c57d508c\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.

\", \"difficulty\": \"L\"}, \"id\": \"664603c3-765a-444a-b88b-3189db4a7de4\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Turn onto a floured surface and knead again.

\", \"difficulty\": \"M\"}, \"id\": \"e06bb786-75ae-4327-b9f4-9725f60e6ce0\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Preheat oven.

\", \"difficulty\": \"S\"}, \"id\": \"e356ab29-b906-4c36-a61d-146eb030b633\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.

\", \"difficulty\": \"M\"}, \"id\": \"8cc7055d-0125-4f3d-b8ed-9e8834d00605\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Cook in preheated oven for indicated time or until golden brown.

\", \"difficulty\": \"S\"}, \"id\": \"5c2a400d-8024-4865-b639-f83fa0947c72\"}], \"id\": \"df102372-cd23-463c-b594-29b224bd409e\"}]" + "body": "[{\"type\": \"paragraph_block\", \"value\": \"

Cooking temperatures:

\", \"id\": \"0040ce21-b4ad-4b7d-8a49-277303070c2c\"}, {\"type\": \"typed_table_block\", \"value\": {\"columns\": [{\"type\": \"text\", \"heading\": \"Oven\"}, {\"type\": \"numeric\", \"heading\": \"\\u00b0F\"}, {\"type\": \"numeric\", \"heading\": \"\\u00b0C\"}, {\"type\": \"rich_text\", \"heading\": \"Cooking time\"}], \"rows\": [{\"values\": [\"Gas Oven\", 350.0, 180.0, \"

14 minutes

\"]}, {\"values\": [\"Electric Oven\", 375.0, 190.0, \"

15 minutes

\"]}, {\"values\": [\"Fan Oven\", 325.0, 170.0, \"

13 minutes

\"]}]}, \"id\": \"38280209-450a-4d84-b739-90c2cb19d39d\"}, {\"type\": \"table_block\", \"value\": {\"data\": [[\"Buns\", \"Prep time\", \"Cooking time\", \"Instructions\"], [\"12\", \"30min\", \"1.5h\", \"All quantities as-is\"], [\"18\", \"40min\", \"2h\", \"1.5x all amounts\"], [\"24\", \"45min\", \"Depending on oven size\", \"2x all amounts\"]], \"cell\": [], \"first_row_is_table_header\": true, \"first_col_is_header\": true, \"table_caption\": \"Expected yield\"}, \"id\": \"2b9b59cb-4dd7-4ebf-ac66-1ed43471609b\"}, {\"type\": \"paragraph_block\", \"value\": \"

Ingredients

For the buns:

\", \"id\": \"d82664ec-29e9-4095-8b53-cd5e6c262d45\"}, {\"type\": \"ingredients_list\", \"value\": [{\"type\": \"item\", \"value\": \"

1 cup (240 mL) milk

\", \"id\": \"21a44ce4-9aa6-459c-b654-d8d2217e8c8f\"}, {\"type\": \"item\", \"value\": \"

4 teaspoons (20 mL) water

\", \"id\": \"b7ca75fa-9ff9-401b-bd4e-8ca814efc8d8\"}, {\"type\": \"item\", \"value\": \"

1 cake fresh yeast

\", \"id\": \"8a984eeb-dc99-4f76-95e4-cc591566b73b\"}, {\"type\": \"item\", \"value\": \"

3 cups (720 mL) all-purpose flour

\", \"id\": \"0b473c73-d8bd-41ff-97d3-4766a2caf7e2\"}, {\"type\": \"item\", \"value\": \"

\\u2153 cup (80 mL) sugar

\", \"id\": \"5e68346f-b9fe-485c-8a99-ed66084bd9d4\"}, {\"type\": \"item\", \"value\": \"

\\u00bc teaspoon (1.25 mL) cinnamon

\", \"id\": \"7e7ceced-d961-4a73-957d-8f2d4cbbad7f\"}, {\"type\": \"item\", \"value\": \"

\\u00bc teaspoon (1.25 mL) ground nutmeg

\", \"id\": \"4a1bc81e-9158-42e2-adac-1944f52ea8fd\"}, {\"type\": \"item\", \"value\": \"

1 egg beaten

\", \"id\": \"ee667182-4945-43f5-a647-9a2d087f18b0\"}, {\"type\": \"item\", \"value\": \"

\\u00bc cup (60 mL) melted butter

\", \"id\": \"e9e70968-d2cf-43dc-948b-13f09f1af9fe\"}, {\"type\": \"item\", \"value\": \"

1 cup (240 mL) currants

\", \"id\": \"49b6cf74-c684-4783-b5fd-c929cc9dcb75\"}], \"id\": \"05dc41fe-bd09-4e88-9e52-5ed7ff8b9b96\"}, {\"type\": \"paragraph_block\", \"value\": \"

For the glazing:

\", \"id\": \"8e5c0d92-6131-426c-891b-af2fe90b6136\"}, {\"type\": \"ingredients_list\", \"value\": [{\"type\": \"item\", \"value\": \"

2 tbsp plain flour

\", \"id\": \"4ea44c12-9aa6-459c-b654-d8d2217e8c8f\"}, {\"type\": \"item\", \"value\": \"

vegetable oil

\", \"id\": \"c398ff9c-6bde-4535-819d-7cefe75e16f0\"}, {\"type\": \"item\", \"value\": \"

1 tbsp golden syrup

\", \"id\": \"9b08d44e-ea54-4fd1-a7ee-5a258e892eff\"}], \"id\": \"b610441f-3482-4613-80cf-688b885ac199\"}, {\"type\": \"paragraph_block\", \"value\": \"

Procedure

Make sure to set aside a space for the buns to rise before baking.

\", \"id\": \"343c9b9a-d30f-45aa-b879-5bd3e5922565\"}, {\"type\": \"steps_list\", \"value\": [{\"type\": \"item\", \"value\": {\"text\": \"

Heat milk and water to lukewarm.

\", \"difficulty\": \"S\"}, \"id\": \"725285ae-b823-404e-8439-f5ebe3b48b31\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Crumble yeast. Mix with \\u00bd cup (120 mL) flour. Stir in tepid milk/water and mix well.

\", \"difficulty\": \"S\"}, \"id\": \"8c6d544a-0f3f-4d74-bc25-af31d3430e5b\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Cover and set aside in warm place until yeast is active and frothing, about 10-15 minutes.

\", \"difficulty\": \"S\"}, \"id\": \"0d9383dd-b2fd-451f-ae74-9848d00b4bd1\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Mix remaining flour, sugar, salt, cinnamon and nutmeg.

\", \"difficulty\": \"S\"}, \"id\": \"1422a5d2-4ed6-4688-bc60-499222c5c4ae\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Stir egg and butter into the yeast mix, add the flour mixture and fruit. Mix well.

\", \"difficulty\": \"S\"}, \"id\": \"a3cc7df9-761b-4bed-8df4-0595c57d508c\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Put dough onto a floured surface and knead. Return to bowl, and let rise until double in bulk, about 1 hour.

\", \"difficulty\": \"L\"}, \"id\": \"664603c3-765a-444a-b88b-3189db4a7de4\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Turn onto a floured surface and knead again.

\", \"difficulty\": \"M\"}, \"id\": \"e06bb786-75ae-4327-b9f4-9725f60e6ce0\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Preheat oven.

\", \"difficulty\": \"S\"}, \"id\": \"e356ab29-b906-4c36-a61d-146eb030b633\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Divide dough into twelve pieces and shape into buns. Mark a deep cross on the top of each bun.

\", \"difficulty\": \"M\"}, \"id\": \"8cc7055d-0125-4f3d-b8ed-9e8834d00605\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Arrange on a baking tray, cover with tea towel, and let rise for 30 minutes. Cook in preheated oven for indicated time or until golden brown.

\", \"difficulty\": \"S\"}, \"id\": \"5c2a400d-8024-4865-b639-f83fa0947c72\"}], \"id\": \"df102372-cd23-463c-b594-29b224bd409e\"}]" } }, { @@ -3613,7 +3613,7 @@ "introduction": "Mincemeat Tarts are large (8 inch (20cm) diameter or more) open pastry tarts, sometimes with a lattice pastry top, and occasionally also containing baked or stewed apple. The smaller pastry topped tarts traditionally served at Christmas are known as Mince Pies.", "backstory": "[{\"type\": \"paragraph_block\", \"value\": \"

Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and often beef suet, usually used as a pie or pastry filling. Mincemeat formerly contained meat, notably beef or venison. Many modern recipes replace the suet with vegetable shortening. Mincemeat is found in the Anglosphere.

Mincemeat Tarts are large (8 inch (20cm) diameter or more) open pastry tarts, sometimes with a lattice pastry top, and occasionally also containing baked or stewed apple. The smaller pastry topped tarts traditionally served at Christmas are known as Mince Pies.

Traditional British Mince Pies are made using shortcrust pastry.

\", \"id\": \"d9f5f6c7-fd6d-4573-a1b8-40ae8209a27c\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Etymology\", \"size\": \"h2\"}, \"id\": \"79f97d63-dcaa-4d4d-b215-d9ea888c2e89\"}, {\"type\": \"paragraph_block\", \"value\": \"

The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.

\", \"id\": \"85e2ad5a-3eaa-498a-8847-0b5927ca093b\"}]", "recipe_headline": "

Traditional British Mince Pies recipe

", - "body": "[{\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Mincemeat ingredients\", \"size\": \"h2\"}, \"id\": \"cade027c-468d-4a7f-9f83-bda3d44f97ea\"}, {\"type\": \"paragraph_block\", \"value\": \"

For 4\\u00bd pints (2.25 liters):

\", \"id\": \"6bda536d-9ae8-4854-ad33-b1f0fd8c5858\"}, {\"type\": \"ingredients_list\", \"value\": [{\"type\": \"item\", \"value\": \"

1 lb (500 g) seeded raisins

\", \"id\": \"9aae6b82-f49d-43dd-a824-f840443464b7\"}, {\"type\": \"item\", \"value\": \"

1 lb (500 g) currants

\", \"id\": \"0b8ec68c-84b5-4563-aad9-50e44b3605ad\"}, {\"type\": \"item\", \"value\": \"

\\u00bd lb (250 g) finely ground beef suet

\", \"id\": \"b52f9380-81e9-4226-9d23-6e4d496d3742\"}, {\"type\": \"item\", \"value\": \"

Rind of 2 lemons

\", \"id\": \"1b79e2de-929b-4eee-9623-5f277e5cb5be\"}, {\"type\": \"item\", \"value\": \"

\\u00bd lb (250 g) candied orange peel

\", \"id\": \"b0bf03ca-dab6-41f8-85e6-9c2c821e7584\"}, {\"type\": \"item\", \"value\": \"

\\u00bd lb (250 g) candied citron

\", \"id\": \"b72f7056-6421-48fa-8ba3-e650e1b27d0f\"}, {\"type\": \"item\", \"value\": \"

12 oz (375 g) sugar

\", \"id\": \"66975025-2b77-41cb-9491-d1a5305551d4\"}, {\"type\": \"item\", \"value\": \"

2 lbs (1 kg) green apples, peeled

\", \"id\": \"502c8f7c-7a03-48b4-b2d2-8c1193b64c71\"}, {\"type\": \"item\", \"value\": \"

\\u00bd tsp (3 mL) nutmeg

\", \"id\": \"a26e3eb0-4f35-4894-90dc-7e8760490b14\"}, {\"type\": \"item\", \"value\": \"

\\u00bd tsp (3 mL) cinnamon

\", \"id\": \"bac79011-9015-479d-88b6-8d60631765f8\"}], \"id\": \"bb7bc568-0d2b-4c5b-bab1-daca2552b4c6\"}, {\"type\": \"paragraph_block\", \"value\": \"

And a bit of brandy or rum if desired (recommended: \\u00bd cup, 120 mL) , as well as 1tbsp of salt.

\", \"id\": \"1561749c-8851-4224-a2a5-8f5aaec41ec0\"}, {\"type\": \"paragraph_block\", \"value\": \"

Additional ingredients for assembly:

\", \"id\": \"62fbc143-8142-42a1-b784-73122c4d7bfe\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Procedure\", \"size\": \"h2\"}, \"id\": \"c28b482e-821c-49b2-afc5-79c36e3ba4b3\"}, {\"type\": \"table_block\", \"value\": {\"data\": [[\"Oven\", \"\\u00b0F\", \"\\u00b0C\", \"Cooking time\"], [\"Gas\", \"400\", \"210\", \"18 min\"], [\"Electric\", \"425\", \"220\", \"20 min\"], [\"Fan\", \"375\", \"200\", \"16 min\"]], \"cell\": [], \"first_row_is_table_header\": true, \"first_col_is_header\": true, \"table_caption\": \"Cooking times and temperatures:\"}, \"id\": \"2e12c587-71c0-49ff-b54f-13fbd052d2f7\"}, {\"type\": \"paragraph_block\", \"value\": \"

Expected yield:

\", \"id\": \"f6ad5e48-660c-465c-b7d3-c5ce4703ebb8\"}, {\"type\": \"typed_table_block\", \"value\": {\"columns\": [{\"type\": \"text\", \"heading\": \"Yield\"}, {\"type\": \"rich_text\", \"heading\": \"Instructions\"}], \"rows\": [{\"values\": [\"1 large tart\", \"

Use amounts as-is

\"]}, {\"values\": [\"2 small tarts\", \"

Use amounts as-is

\"]}, {\"values\": [\"8 small mincemeat pies\", \"

Use amounts as-is

\"]}, {\"values\": [\"16 small mincemeat pies\", \"

1.5x all amounts

\"]}]}, \"id\": \"221a0da4-0b18-4345-8e4a-e4d5b25d13cc\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Mincemeat\", \"size\": \"h3\"}, \"id\": \"3bd6226c-ad10-45b8-a8b9-5b677fd37b1c\"}, {\"type\": \"steps_list\", \"value\": [{\"type\": \"item\", \"value\": {\"text\": \"

Wash and dry currants. Set aside.

\", \"difficulty\": \"S\"}, \"id\": \"90b06737-b5c1-43be-9efd-d851b42df8bf\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the course grinder blade.

\", \"difficulty\": \"S\"}, \"id\": \"90870435-7caf-4de9-a0d2-b635d52bd26c\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Mix in the currants, brandy, and spices.

\", \"difficulty\": \"S\"}, \"id\": \"8fc0b1b9-48d4-4bbf-84f9-166dff03ef9e\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Store in a tightly covered plastic container in the refrigerator (do not freeze) for up to one year.

\", \"difficulty\": \"S\"}, \"id\": \"827b830b-be21-4dcf-87c7-ecf999932de8\"}], \"id\": \"f806364f-f7fa-48c7-8526-5e0c24233dd2\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Assembly\", \"size\": \"h3\"}, \"id\": \"5b5644a1-d00c-4850-94c1-71eb7712cdb8\"}, {\"type\": \"steps_list\", \"value\": [{\"type\": \"item\", \"value\": {\"text\": \"

Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary.

\", \"difficulty\": \"S\"}, \"id\": \"90b06737-b5c1-43be-9efd-d851b42df8bf\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Use a doughnut cutter with the center removed or a 2\\u00bd inch round cookie cutter to cut out tart shells. Gently press into 1\\u00bd inch (4 cm) tart pans.

\", \"difficulty\": \"S\"}, \"id\": \"782977f2-d230-4e26-8289-cd7013239830\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Fill shells with mincemeat and top with a 1 inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart.

\", \"difficulty\": \"M\"}, \"id\": \"d1984cd2-3c26-434f-824e-0608600b68c6\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.

\", \"difficulty\": \"S\"}, \"id\": \"b182ca39-999c-49ae-be6f-c32bcd011444\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Bake at the needed temperature for approximately 20 mins or until pastry is lightly browned at the edges.

\", \"difficulty\": \"S\"}, \"id\": \"48e2204c-27e5-45c7-aaab-fd7756869bfd\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Allow to cool on a wire rack, and dust with icing sugar.

\", \"difficulty\": \"S\"}, \"id\": \"edc4783d-fb06-4729-bab8-79ca11ce3560\"}], \"id\": \"e819061e-a09c-4dae-b648-62afb1833451\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Notes, tips, and variations\", \"size\": \"h2\"}, \"id\": \"17e9c069-9572-47e3-8df1-e6148413766a\"}, {\"type\": \"paragraph_block\", \"value\": \"\", \"id\": \"02d6d181-10f9-42c0-bdae-48dd59cddf7f\"}]" + "body": "[{\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Mincemeat ingredients\", \"size\": \"h2\"}, \"id\": \"cade027c-468d-4a7f-9f83-bda3d44f97ea\"}, {\"type\": \"paragraph_block\", \"value\": \"

For 4\\u00bd pints (2.25 liters):

\", \"id\": \"6bda536d-9ae8-4854-ad33-b1f0fd8c5858\"}, {\"type\": \"ingredients_list\", \"value\": [{\"type\": \"item\", \"value\": \"

1 lb (500 g) seeded raisins

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1 lb (500 g) currants

\", \"id\": \"0b8ec68c-84b5-4563-aad9-50e44b3605ad\"}, {\"type\": \"item\", \"value\": \"

\\u00bd lb (250 g) finely ground beef suet

\", \"id\": \"b52f9380-81e9-4226-9d23-6e4d496d3742\"}, {\"type\": \"item\", \"value\": \"

Rind of 2 lemons

\", \"id\": \"1b79e2de-929b-4eee-9623-5f277e5cb5be\"}, {\"type\": \"item\", \"value\": \"

\\u00bd lb (250 g) candied orange peel

\", \"id\": \"b0bf03ca-dab6-41f8-85e6-9c2c821e7584\"}, {\"type\": \"item\", \"value\": \"

\\u00bd lb (250 g) candied citron

\", \"id\": \"b72f7056-6421-48fa-8ba3-e650e1b27d0f\"}, {\"type\": \"item\", \"value\": \"

12 oz (375 g) sugar

\", \"id\": \"66975025-2b77-41cb-9491-d1a5305551d4\"}, {\"type\": \"item\", \"value\": \"

2 lbs (1 kg) green apples, peeled

\", \"id\": \"502c8f7c-7a03-48b4-b2d2-8c1193b64c71\"}, {\"type\": \"item\", \"value\": \"

\\u00bd tsp (3 mL) nutmeg

\", \"id\": \"a26e3eb0-4f35-4894-90dc-7e8760490b14\"}, {\"type\": \"item\", \"value\": \"

\\u00bd tsp (3 mL) cinnamon

\", \"id\": \"bac79011-9015-479d-88b6-8d60631765f8\"}], \"id\": \"bb7bc568-0d2b-4c5b-bab1-daca2552b4c6\"}, {\"type\": \"paragraph_block\", \"value\": \"

And a bit of brandy or rum if desired (recommended: \\u00bd cup, 120 mL) , as well as 1tbsp of salt.

\", \"id\": \"1561749c-8851-4224-a2a5-8f5aaec41ec0\"}, {\"type\": \"paragraph_block\", \"value\": \"

Additional ingredients for assembly:

\", \"id\": \"62fbc143-8142-42a1-b784-73122c4d7bfe\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Procedure\", \"size\": \"h2\"}, \"id\": \"c28b482e-821c-49b2-afc5-79c36e3ba4b3\"}, {\"type\": \"table_block\", \"value\": {\"data\": [[\"Oven\", \"\\u00b0F\", \"\\u00b0C\", \"Cooking time\"], [\"Gas\", \"400\", \"210\", \"18 min\"], [\"Electric\", \"425\", \"220\", \"20 min\"], [\"Fan\", \"375\", \"200\", \"16 min\"]], \"cell\": [], \"first_row_is_table_header\": true, \"first_col_is_header\": true, \"table_caption\": \"Cooking times and temperatures:\"}, \"id\": \"2e12c587-71c0-49ff-b54f-13fbd052d2f7\"}, {\"type\": \"paragraph_block\", \"value\": \"

Expected yield:

\", \"id\": \"f6ad5e48-660c-465c-b7d3-c5ce4703ebb8\"}, {\"type\": \"typed_table_block\", \"value\": {\"columns\": [{\"type\": \"text\", \"heading\": \"Yield\"}, {\"type\": \"rich_text\", \"heading\": \"Instructions\"}], \"rows\": [{\"values\": [\"1 large tart\", \"

Use amounts as-is

\"]}, {\"values\": [\"2 small tarts\", \"

Use amounts as-is

\"]}, {\"values\": [\"8 small mincemeat pies\", \"

Use amounts as-is

\"]}, {\"values\": [\"16 small mincemeat pies\", \"

1.5x all amounts

\"]}]}, \"id\": \"221a0da4-0b18-4345-8e4a-e4d5b25d13cc\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Mincemeat\", \"size\": \"h3\"}, \"id\": \"3bd6226c-ad10-45b8-a8b9-5b677fd37b1c\"}, {\"type\": \"steps_list\", \"value\": [{\"type\": \"item\", \"value\": {\"text\": \"

Wash and dry currants. Set aside.

\", \"difficulty\": \"S\"}, \"id\": \"73b06709-b5c1-43be-9efd-d851b42df8bf\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Put citron, orange peel, lemon rind, raisins, apples, and suet through a meat grinder using the course grinder blade.

\", \"difficulty\": \"S\"}, \"id\": \"90870435-7caf-4de9-a0d2-b635d52bd26c\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Mix in the currants, brandy, and spices.

\", \"difficulty\": \"S\"}, \"id\": \"8fc0b1b9-48d4-4bbf-84f9-166dff03ef9e\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Store in a tightly covered plastic container in the refrigerator (do not freeze) for up to one year.

\", \"difficulty\": \"S\"}, \"id\": \"827b830b-be21-4dcf-87c7-ecf999932de8\"}], \"id\": \"f806364f-f7fa-48c7-8526-5e0c24233dd2\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Assembly\", \"size\": \"h3\"}, \"id\": \"5b5644a1-d00c-4850-94c1-71eb7712cdb8\"}, {\"type\": \"steps_list\", \"value\": [{\"type\": \"item\", \"value\": {\"text\": \"

Let the pastry warm slightly to almost room temperature. Place on a floured cutting board and roll it out as necessary.

\", \"difficulty\": \"S\"}, \"id\": \"90b06737-b5c1-43be-9efd-d851b42df8bf\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Use a doughnut cutter with the center removed or a 2\\u00bd inch round cookie cutter to cut out tart shells. Gently press into 1\\u00bd inch (4 cm) tart pans.

\", \"difficulty\": \"S\"}, \"id\": \"782977f2-d230-4e26-8289-cd7013239830\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Fill shells with mincemeat and top with a 1 inch (2.5 cm) round piece of pastry cut with the doughnut hole cutter. For added decoration, cut or press a design into the 1 inch pastry round before placing in the center of the filled tart.

\", \"difficulty\": \"M\"}, \"id\": \"d1984cd2-3c26-434f-824e-0608600b68c6\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Lightly brush the pastry lids with milk, or a mixture of milk and beaten egg.

\", \"difficulty\": \"S\"}, \"id\": \"b182ca39-999c-49ae-be6f-c32bcd011444\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Bake at the needed temperature for approximately 20 mins or until pastry is lightly browned at the edges.

\", \"difficulty\": \"S\"}, \"id\": \"48e2204c-27e5-45c7-aaab-fd7756869bfd\"}, {\"type\": \"item\", \"value\": {\"text\": \"

Allow to cool on a wire rack, and dust with icing sugar.

\", \"difficulty\": \"S\"}, \"id\": \"edc4783d-fb06-4729-bab8-79ca11ce3560\"}], \"id\": \"e819061e-a09c-4dae-b648-62afb1833451\"}, {\"type\": \"heading_block\", \"value\": {\"heading_text\": \"Notes, tips, and variations\", \"size\": \"h2\"}, \"id\": \"17e9c069-9572-47e3-8df1-e6148413766a\"}, {\"type\": \"paragraph_block\", \"value\": \"\", \"id\": \"02d6d181-10f9-42c0-bdae-48dd59cddf7f\"}]" } }, {