Health Mince Meat
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Presented as published in 1909. 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
5086Calories
111 gProtein
1196 gCarbs
103 gFat
Full nutrition (34 nutrients)
Calories5086 kcal
Protein111 g
Carbohydrates1196 g
Fiber36 g
Sugars971 g
Total Fat103 g
Saturated Fat2 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol633 mg
Sodium1797 mg
Potassium10053 mg
Calcium1452 mg
Iron29 mg
Magnesium903 mg
Phosphorus2050 mg
Zinc21 mg
Copper6.2 mg
Manganese7.7 mg
Vitamin D0 mcg
Vitamin C910 mg
Vitamin A82 mcg
Vitamin E6.1 mg
Vitamin K25 mcg
Vitamin B63.3 mg
Vitamin B1243 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)21 mg
Folate272 mcg
Choline143 mg
Caffeine95 mg
Water2211 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 22. The excerpt below is the record exactly as published.
HEALTH MINCE MEAT. MRS. BOYD PARK. One pint chopped meat. One quart chopped apples. A half cup molasses. One and a half cups sugar. Two teaspoonfuls cinnamon. One teaspoonful cloves.’ PIES | 103 Black pepper, ginger, one grated nutmeg, one ta- blespoonful salt. A pinch of cayenne pepper. A piece of butter the size of an egg. A cup of strong coffee. One glass jelly (any kind). One cup vinegar. One pound each of currants and raisins
Cook this with the app: pantry check, scaling, and the assistant.