Mince Meat

Name: Mince Meat
Ingredients: One pound and a half of currants; One pound and a half of apples; Half a pound of raisins; A quarter of an ounce of grated nutmeg; One pound of suet; Three-quarters of a pound of candied peel; A quarter of an ounce of ground mace; The juice and grated peel of two lemons; A gill of brandy; A gill of port wine

From The Ocklye cookery book, 1909

Presented as published in 1909. 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

5989Calories

32 gProtein

448 gCarbs

437 gFat

Full nutrition (35 nutrients)

Calories5989 kcal

Protein32 g

Carbohydrates448 g

Fiber58 g

Sugars232 g

Total Fat437 g

Saturated Fat240 g

Monounsaturated Fat144 g

Polyunsaturated Fat17 g

Omega-30 g

Cholesterol308 mg

Sodium144 mg

Potassium5285 mg

Calcium1055 mg

Iron20 mg

Magnesium364 mg

Phosphorus846 mg

Zinc5.3 mg

Copper2.1 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C1704 mg

Vitamin A109 mcg

Vitamin E15 mg

Vitamin K28 mcg

Vitamin B61.8 mg

Vitamin B121.2 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)7.4 mg

Folate71 mcg

Choline103 mg

Caffeine0 mg

Alcohol37 g

Water1646 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 30. The excerpt below is the record exactly as published.

MINCE MEAT Ingredients One pound and a half of currants. One pound and a half of apples. Half a pound of raisins. A quarter of an ounce of grated One pound of moist sugar. nutmeg. One pound of suet. The juice and grated peel of two Three=quarters of a pound of lemons. candied peel. A gill of brandy. A quarter of an ounce of ground A gill of port wine

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