Mince Meat

Name: Mince Meat
Ingredients: 1 chopped apple; 1 tb. boiled cider; \ c. raisins, seeded and chopped; 1 c. sugar; 1 ts. cinnamon; \ ts. cloves; | c. butter or suet; 1 tb. molasses; 1 ts. salt; \ grated nutmeg; \ ts. mace

From A textbook of domestic science for high schools, 1913

Presented as published in 1913. 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

2144Calories

5 gProtein

317 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories2144 kcal

Protein5.4 g

Carbohydrates317 g

Fiber7.4 g

Sugars297 g

Total Fat103 g

Saturated Fat57 g

Monounsaturated Fat34 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol73 mg

Sodium2402 mg

Potassium1225 mg

Calcium128 mg

Iron3.4 mg

Magnesium101 mg

Phosphorus142 mg

Zinc0.8 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C9.6 mg

Vitamin A4.1 mcg

Vitamin E1.9 mg

Vitamin K9.8 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate7.7 mcg

Choline26 mg

Caffeine0 mg

Water194 g

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 67. The excerpt below is the record exactly as published.

Mince Meat 1 chopped apple 1 tb. boiled cider \ c. raisins, seeded and 1 c. sugar chopped 1 ts. cinnamon \ c. currants \ ts. cloves | c. butter or suet \ grated nutmeg 1 tb. molasses \ ts. mace 1 ts. salt

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