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Egg Mince Pies
From Cassell's dictionary of cookery, 1892
Serves 8
Serve in glasses while hot.
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
1079Calories
7 gProtein
12 gCarbs
110 gFat
Full nutrition (34 nutrients)
Calories1079 kcal
Protein7.4 g
Carbohydrates12 g
Fiber0.4 g
Sugars1.3 g
Total Fat110 g
Saturated Fat61 g
Monounsaturated Fat37 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol217 mg
Sodium64 mg
Potassium280 mg
Calcium59 mg
Iron1.8 mg
Magnesium21 mg
Phosphorus128 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C109 mg
Vitamin A67 mcg
Vitamin E2.7 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline118 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 486. The excerpt below is the record exactly as published.
Egg Mince Pies. — Boil six eggs hard, shred them small; shred double the quantity of suet; then add currants, washed and picked, one pound, or more if the eggs are large, the peel of one lemon shi-ed very fine, and the juice, six siDoonfuls of sweet wine, mace, nut- meg, sugar, and a very little suet, and orange, lemon, and citron-peel candied. Egg Pie. — Take one pound of good beef suet, shred it fine, one pound of cun-ants well washed and picked, twelve hard-boiled eggs, a little cinnamon or nutmeg
Cook this with the app: pantry check, scaling, and the assistant.