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Baked Mincemeat Kebob

Name: Baked Mincemeat Kebob
Yield: 5 servings
Ingredients: three or four pounds of a leg of mutton; three chopped onions; some fresh butter; half a handful of skinned pistachios; the same of currants; salt; pepper; cinnamon; caid-fat

From The thorough good cook, 1895

Serves 5

Presented as published in 1895. 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

716Calories

48 gProtein

9 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein48 g

Carbohydrates9.5 g

Fiber1.8 g

Sugars4 g

Total Fat53 g

Saturated Fat23 g

Monounsaturated Fat22 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol191 mg

Sodium170 mg

Potassium829 mg

Calcium63 mg

Iron4.6 mg

Magnesium72 mg

Phosphorus480 mg

Zinc9.8 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B126.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)17 mg

Folate70 mcg

Choline7.3 mg

Caffeine0 mg

Water255 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 172. The excerpt below is the record exactly as published.

Baked Mincemeat Eebob. Mince three or four pounds of a leg of mutton, or any other part of raAv mutton ; then put three chopped onions 312 THE THOEOUGII GOOD COOK. into a stew-pan with some fresh butter, and partly fry them : add the minced mutton, with half a handful of skinned pistachios, the same of currants, a little salt, pepper, and cinnamon; stir round with a spoon until the minced meat also is partly fried ; then cut a caid-fat

Cook this with the app: pantry check, scaling, and the assistant.