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Mince Meat
From Consult me, 1902
Serves 12
This meat may be put into tartlet pans or dishes.
Presented as published in 1902. 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
763Calories
13 gProtein
85 gCarbs
44 gFat
Full nutrition (35 nutrients)
Calories763 kcal
Protein13 g
Carbohydrates85 g
Fiber3.4 g
Sugars70 g
Total Fat44 g
Saturated Fat21 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol51 mg
Sodium43 mg
Potassium649 mg
Calcium79 mg
Iron2.6 mg
Magnesium57 mg
Phosphorus196 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C73 mg
Vitamin A5.8 mcg
Vitamin E1.1 mg
Vitamin K3.5 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate4.7 mcg
Choline31 mg
Caffeine0 mg
Alcohol1 g
Water105 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 329. The excerpt below is the record exactly as published.
MINCE MEAT.— Good lean beef, 1 lb. ; boil it 50 minutes ; then chop it very fine ; then take apples, cur- rants, raisins, and suet, 1 lb. each, can- died lemon, candied citron, 2 ozs. of each ; and 4 ozs. of almonds. Chop each extremely fine ; mix and add 1 lb. of sugar, and a wine-glassful and a half of brandy
Cook this with the app: pantry check, scaling, and the assistant.