Mince-meat

Name: Mince-meat
Ingredients: 7 pounds currants; 334 pounds peeled and cored apples; 3)4 pounds beef; pounds suet; 34 pound each citron; lemon, and orange peel; lemon, and orange peel; 2)4 pounds coffee sugar; 2 pounds raisins; 4 nutmegs; 1 ounce cinnamon; )4 ounce each cloves; and mace; 1 pint brandy; and 1 pint white wine

From Royal baker and pastry cook, 1913

The fruit should never be floured in making mince pie.

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

20100Calories

464 gProtein

2678 gCarbs

788 gFat

Full nutrition (35 nutrients)

Calories20100 kcal

Protein464 g

Carbohydrates2678 g

Fiber114 g

Sugars1915 g

Total Fat788 g

Saturated Fat406 g

Monounsaturated Fat275 g

Polyunsaturated Fat35 g

Omega-30.3 g

Cholesterol1585 mg

Sodium1996 mg

Potassium25277 mg

Calcium3383 mg

Iron110 mg

Magnesium1629 mg

Phosphorus6667 mg

Zinc107 mg

Copper7.9 mg

Manganese16 mg

Vitamin D1.7 mcg

Vitamin C6434 mg

Vitamin A488 mcg

Vitamin E49 mg

Vitamin K100 mcg

Vitamin B615 mg

Vitamin B1246 mcg

Thiamin (B1)4.7 mg

Riboflavin (B2)7.2 mg

Niacin (B3)117 mg

Folate244 mcg

Choline1262 mg

Caffeine0 mg

Alcohol148 g

Water6398 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 53. The excerpt below is the record exactly as published.

Mince-meat. — 7 pounds currants, 334 pounds peeled and cored apples, 3)4 pounds beef, pounds suet, 34 pound each citron, lemon, and orange peel, 2)4 pounds coffee sugar, 2 pounds raisins, 4 nutmegs, 1 ounce cinnamon, )4 ounce each cloves and mace, 1 pint brandy, and 1 pint white wine

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