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Hock Hince Pie
From Kirmess cook book, 1907
Serves 2
Presented as published in 1907. 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
861Calories
11 gProtein
194 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories861 kcal
Protein11 g
Carbohydrates194 g
Fiber10 g
Sugars65 g
Total Fat15 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat1.5 g
Cholesterol31 mg
Sodium724 mg
Potassium2131 mg
Calcium376 mg
Iron17 mg
Magnesium260 mg
Phosphorus208 mg
Zinc1.3 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C5.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.8 mg
Vitamin B120.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.4 mg
Folate93 mcg
Choline22 mg
Caffeine0 mg
Alcohol4.2 g
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 174. The excerpt below is the record exactly as published.
HOCK HINCE PIE. Mrs, Staufien, Providence, R, /. One cup of bread crumbB, one cup of chopped rai- sina, one cup of boiling water, one-half cup of molasses, one-half cup of vinegar, two tablesponfuls butter, spice and brandy to taste
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