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Mince-Meat

Name: Mince-Meat
Yield: 20 servings
Ingredients: three pounds of raisins; three pounds of dried currants; one pound of dried citron; two dozen apples; the juice and grated rind of two lemons; one nutmeg; a teaspoonful of mace; a teaspoonful of cloves; a teaspoonful of cinnamon; two teaspoonfuls of salt; three pounds of good brown sugar; a quart bottle of brandy; a quart bottle of wine; a quart bottle of sweet cider

From The new Annie Dennis cook book, 1905

Serves 20

This recipe yields a large quantity, sufficient for a family for the entire season.

Presented as published in 1905. 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

942Calories

5 gProtein

207 gCarbs

1 gFat

Full nutrition (35 nutrients)

Calories942 kcal

Protein5.5 g

Carbohydrates207 g

Fiber9.5 g

Sugars178 g

Total Fat1.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium305 mg

Potassium1413 mg

Calcium182 mg

Iron3.5 mg

Magnesium74 mg

Phosphorus179 mg

Zinc0.8 mg

Copper0.5 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A7.7 mcg

Vitamin E0.3 mg

Vitamin K6.6 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2 mg

Folate14 mcg

Choline27 mg

Caffeine0 mg

Alcohol15 g

Water332 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 77. The excerpt below is the record exactly as published.

three pounds of raisins and three pounds of dried currants, one pound of dried citron cut into small bits and two dozen apples, peeled, cored and chopped fine. Add the juice and grated rind of two lemons, one nutmeg, also grated, a teaspoonful each of mace, cloves and cinnamon ground to powder. Lastly, two teaspoonfuls of salt and three pounds of good brown sugar. Have ready a quart bottle each of brandy, wine and sweet cider. Pour equal quantities of these liquors over your mince-meat

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