Hince Meat
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Grated lemon rind is an improvement.
Presented as published in 1894. 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
18964Calories
445 gProtein
3114 gCarbs
585 gFat
Full nutrition (34 nutrients)
Calories18964 kcal
Protein445 g
Carbohydrates3114 g
Fiber90 g
Sugars2830 g
Total Fat585 g
Saturated Fat295 g
Monounsaturated Fat208 g
Polyunsaturated Fat26 g
Omega-30.5 g
Cholesterol1501 mg
Sodium2410 mg
Potassium21502 mg
Calcium2929 mg
Iron77 mg
Magnesium1239 mg
Phosphorus5560 mg
Zinc91 mg
Copper6.9 mg
Manganese14 mg
Vitamin D3.6 mcg
Vitamin C101 mg
Vitamin A60 mcg
Vitamin E13 mg
Vitamin K102 mcg
Vitamin B614 mg
Vitamin B1240 mcg
Thiamin (B1)5.5 mg
Riboflavin (B2)6.1 mg
Niacin (B3)116 mg
Folate183 mcg
Choline1344 mg
Caffeine0 mg
Water4276 g
As published
This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 13. The excerpt below is the record exactly as published.
Hince Meat. Three pounds beef, one pound suet, one pound pork, cooked and chopped fine, add enough water from the meat to make moist; chop and add nine apples, three pounds raisins, and one pound citron; if currants are liked add one pound; then add one quart cider, one pint boiled cider, (wine or brandy may be used instead), four pounds brown sugar, two tablespoons cinnamon, two of nutmeg, one of mace, allspice and cloves; use salt to taste
Cook this with the app: pantry check, scaling, and the assistant.