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Apple Mincemeat
From Cassell's dictionary of cookery, 1892
Serves 12
Time to prepare: about an hour. Sufficient to make six pounds of mincemeat.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
722Calories
11 gProtein
67 gCarbs
40 gFat
Full nutrition (35 nutrients)
Calories722 kcal
Protein11 g
Carbohydrates67 g
Fiber2.5 g
Sugars49 g
Total Fat40 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol51 mg
Sodium37 mg
Potassium659 mg
Calcium73 mg
Iron2.8 mg
Magnesium46 mg
Phosphorus171 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C145 mg
Vitamin A11 mcg
Vitamin E1.5 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate6.1 mcg
Choline33 mg
Caffeine0 mg
Alcohol6.2 g
Water215 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 148. The excerpt below is the record exactly as published.
Apple Mincemeat.— Stew a pound of beef imtil very tender, mince it as small as possible : add two pounds of apples, one pound of finely-shred suet, two pounds of cm-rants, half a pound of stoned raisins, and three-quarters of a pound of sugar. The apples, raisins, and suet should all be minced separately. Mix these in- gredients well together, Muth one nutmeg grated, a little mace, the gravy in which the meat was stewed, a whole lemon chopped, one glass of brandy, and two glasses of port wine
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