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Fruit Mince Meat

Name: Fruit Mince Meat
Yield: 20 servings
Ingredients: two pounds raisins; two pounds sultanas; two pounds currants; two pounds peel; four pounds apples; quarter pound bitter almonds; quarter pound sweet almonds; two and a half pounds sugar; three-quarters pound suet; rind and juice of one lemon; small quantity of essence of lemon and almond; one nutmeg grated

From The Toronto Cook Book, 1915

Serves 20

Presented as published in 1915. 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

796Calories

7 gProtein

151 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories796 kcal

Protein6.6 g

Carbohydrates151 g

Fiber6.4 g

Sugars126 g

Total Fat23 g

Saturated Fat9.8 g

Monounsaturated Fat9 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol12 mg

Sodium26 mg

Potassium1007 mg

Calcium121 mg

Iron2.5 mg

Magnesium81 mg

Phosphorus187 mg

Zinc0.9 mg

Copper0.4 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C90 mg

Vitamin A7.3 mcg

Vitamin E3.8 mg

Vitamin K4.3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate11 mcg

Choline20 mg

Caffeine0 mg

Water138 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 72. The excerpt below is the record exactly as published.

Fruit Mince Meat Two pounds raisins, two pounds sultanas, two pounds currants, two pounds peel, four pounds apples, quarter pound bitter almonds, quarter pound sweet almonds, two and a half pounds sugar, three-quarters pound suet, rind and juice of one lemon, small quantity of essence of lemon and almond, one nutmeg grated

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