Christmas Mince Meat
From Australian sunshine cookery book for every housewife, 1920
Presented as published in 1920. 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
26057Calories
75 gProtein
2744 gCarbs
1725 gFat
Full nutrition (33 nutrients)
Calories26057 kcal
Protein75 g
Carbohydrates2744 g
Fiber84 g
Sugars2018 g
Total Fat1725 g
Saturated Fat951 g
Monounsaturated Fat573 g
Polyunsaturated Fat63 g
Cholesterol1234 mg
Sodium332 mg
Potassium12198 mg
Calcium1630 mg
Iron48 mg
Magnesium719 mg
Phosphorus1945 mg
Zinc11 mg
Copper4 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C3781 mg
Vitamin A263 mcg
Vitamin E47 mg
Vitamin K76 mcg
Vitamin B63.8 mg
Vitamin B124.9 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.7 mg
Niacin (B3)18 mg
Folate85 mcg
Choline195 mg
Caffeine0 mg
Water3578 g
As published
This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 20. The excerpt below is the record exactly as published.
Christmas Mince Meat. 4 lb. beef suet. 4 lb. sugar. 4 lb. currants. 1 tablespoon orange marma- 1 lb. seeded raisins. lade or rind and juice of + Ib. mixed peel. 2 lemons. 4 lb. apples. Powdered cloves or spice
Cook this with the app: pantry check, scaling, and the assistant.