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Mince Meat
From How we cook in Tennessee .., 1906
Serves 7
Presented as published in 1906. 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
605Calories
3 gProtein
116 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein2.7 g
Carbohydrates116 g
Fiber3.6 g
Sugars101 g
Total Fat17 g
Saturated Fat9 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol19 mg
Sodium710 mg
Potassium936 mg
Calcium147 mg
Iron3 mg
Magnesium91 mg
Phosphorus89 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A5.1 mcg
Vitamin E0.6 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate5 mcg
Choline16 mg
Caffeine0 mg
Water181 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 29. The excerpt below is the record exactly as published.
Mince Meat— One cup of cooked meat, one and one-half cups of raisins, three cups of apples, all chopped in food cutter. One and one-half cups of currants, one and one-half of brown sugar, HOW WE COOK IN TENNESSEE. 51 half a cup of molasses, one cup of meat liquor, two teaspoon- fuls of salt, two of cinnamon, half a teaspoonful of mace, half a teaspoonful of cloves, one lemon (grated rind and juice), one cup of citron cut in slices, two cups of best cider and half a cup of suet chopped fine
Cook this with the app: pantry check, scaling, and the assistant.