Mince-Meat
From The way to the heart, 1905
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
11449Calories
65 gProtein
1820 gCarbs
275 gFat
Full nutrition (35 nutrients)
Calories11449 kcal
Protein65 g
Carbohydrates1820 g
Fiber22 g
Sugars1660 g
Total Fat275 g
Saturated Fat141 g
Monounsaturated Fat96 g
Polyunsaturated Fat10 g
Omega-30.1 g
Cholesterol322 mg
Sodium2716 mg
Potassium5965 mg
Calcium633 mg
Iron22 mg
Magnesium360 mg
Phosphorus1169 mg
Zinc12 mg
Copper2.2 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C832 mg
Vitamin A55 mcg
Vitamin E8.7 mg
Vitamin K27 mcg
Vitamin B61.9 mg
Vitamin B126.7 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate42 mcg
Choline64 mg
Caffeine0 mg
Alcohol222 g
Water1423 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 22. The excerpt below is the record exactly as published.
Mince-Meat. One-half pound tender beef, boiled until rare done. Chop fine and add ^ pound the best kidney suet. To this add i pound currants, i pound raisins, 2 pounds Albemarle pippins (or any other good apple, chopped), ^ pound citron (cut fine), 3 pounds white sugar. When this has been well mixed, pour over it i^ pints of brandy, ^ pint sherry and a teacup of good cider, i teaspoon salt. Cinnamon, cloves and allspice (ground) about I teaspoon of
Cook this with the app: pantry check, scaling, and the assistant.