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Excellent Mince Meat
From The New century cook book, 1899
Serves 20
This makes about nine quarts.
Presented as published in 1899. 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
1797Calories
22 gProtein
300 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories1797 kcal
Protein22 g
Carbohydrates300 g
Fiber8.5 g
Sugars267 g
Total Fat62 g
Saturated Fat32 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol130 mg
Sodium464 mg
Potassium1503 mg
Calcium127 mg
Iron6.4 mg
Magnesium80 mg
Phosphorus311 mg
Zinc4 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C114 mg
Vitamin A11 mcg
Vitamin E1.5 mg
Vitamin K7.5 mcg
Vitamin B60.7 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate17 mcg
Choline23 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The New century cook book (1899), page 139. The excerpt below is the record exactly as published.
Excellent Mince Meat. Four pounds raisins, two pounds currants, two pounds suet, one-half pound citron, eight pounds granulated sugar, ten pounds pared and cored greening apples, five pounds beef or tongue. Cook day before and leave in water until cold. One- iialf dozen lemons, boil, take out the seeds and chop. One quart boiled cider, one quart sweet cider, six and one-half tea- spoons ground cinnamon, three and one-half teaspoons cloves, one nutmeg, three or four teaspoons salt
Cook this with the app: pantry check, scaling, and the assistant.