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Mince-Meat

Name: Mince-Meat
Yield: 20 servings
Ingredients: Four pounds meat; 3 pounds suet; 3 pounds raisins; 3 pounds currants; 1 pound citron; 3 pounds brown sugar; i pint syrup or molasses; grated rind and juice of 8 lemons; 2 ounces ground cinnamon; i ounce cloves; i ounce nutmeg

From Dr. M'Millan's formulas and domestic guide, 1882

Serves 20

Keep mince-meat covered and cool.

Presented as published in 1882. 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

1212Calories

5 gProtein

164 gCarbs

65 gFat

Full nutrition (34 nutrients)

Calories1212 kcal

Protein5 g

Carbohydrates164 g

Fiber6.5 g

Sugars136 g

Total Fat65 g

Saturated Fat36 g

Monounsaturated Fat22 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol46 mg

Sodium60 mg

Potassium1397 mg

Calcium256 mg

Iron5.1 mg

Magnesium139 mg

Phosphorus143 mg

Zinc0.8 mg

Copper0.5 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C146 mg

Vitamin A9.2 mcg

Vitamin E2 mg

Vitamin K7.7 mcg

Vitamin B60.5 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate11 mcg

Choline20 mg

Caffeine0 mg

Water113 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 116. The excerpt below is the record exactly as published.

MINCE-MEAT. Four pounds meat, 3 pounds suet, 3 pounds raisins, 3 pounds currants, i pound citron, 3 pounds brown sugar, i pint syrup or molasses, grated rind and juice of 8 lemons, 2 ounces ground cinnamon, i ounce cloves, i ounce nutmeg

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