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Grandma's Mince Meat
From The farm cook & rule book, 1923
Serves 20
Ensure to use sterilized jars for preservation.
Presented as published in 1923. 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
2647Calories
9 gProtein
468 gCarbs
89 gFat
Full nutrition (34 nutrients)
Calories2647 kcal
Protein9.5 g
Carbohydrates468 g
Fiber16 g
Sugars408 g
Total Fat89 g
Saturated Fat48 g
Monounsaturated Fat29 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol62 mg
Sodium1470 mg
Potassium2209 mg
Calcium281 mg
Iron6.8 mg
Magnesium132 mg
Phosphorus318 mg
Zinc1.7 mg
Copper0.8 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C269 mg
Vitamin A27 mcg
Vitamin E3.2 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate11 mcg
Choline36 mg
Caffeine0 mg
Water889 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 105. The excerpt below is the record exactly as published.
Grandma's Mince Meat 8 pounds meat 4 tablespoonfuls allspice 6 pounds currants 4 pounds suet 6 pounds raisins 2 pounds citron 12 pounds sugar 20 pounds raw apples 12 tablespoonfuls cinnamon '2 gallons cider 8 tablespoonfuls mace 4 tablespoonfuls salt 4 tablespoonfuls grated nutmeg
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