Mince Meat
From High-Street cook book, 1885
Cider and vinegar can be used instead of brandy and wine.
Presented as published in 1885. 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
3765Calories
53 gProtein
848 gCarbs
6 gFat
Full nutrition (35 nutrients)
Calories3765 kcal
Protein53 g
Carbohydrates848 g
Fiber19 g
Sugars770 g
Total Fat6 g
Saturated Fat1 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol185 mg
Sodium5635 mg
Potassium5252 mg
Calcium967 mg
Iron16 mg
Magnesium515 mg
Phosphorus939 mg
Zinc10 mg
Copper3.1 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C395 mg
Vitamin A40 mcg
Vitamin E2.4 mg
Vitamin K11 mcg
Vitamin B62 mg
Vitamin B1221 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate127 mcg
Choline69 mg
Caffeine0 mg
Alcohol37 g
Water1174 g
As published
This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 18. The excerpt below is the record exactly as published.
Mince Meat. One CUp of ehopped moat, one and a half (ills of raisins, one and a half cups of currants, one and a half cups of Prow n sugar, one cup of granulated sugar, one- third cup of molasses, three cups of chopped apples, one cup of meat liquor, two teaspoonfuls of salt, two teaspoon- fuls of cinnamon, half a teaspoonful of mace, half a teaSDOOnful of cloves, one lemon, quarter of a pound of citron, half i cup of brandy, quarter of a cup of wine
Cook this with the app: pantry check, scaling, and the assistant.