Mince Meat
From Cookery book and general axioms for plain cookery, 1890
If wanted richer, a smaller quantity of apples can be used, and it is often preferred without the candied peel.
Presented as published in 1890. 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
3508Calories
52 gProtein
1002 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories3508 kcal
Protein52 g
Carbohydrates1002 g
Fiber264 g
Sugars628 g
Total Fat9.5 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol0 mg
Sodium523 mg
Potassium8076 mg
Calcium3608 mg
Iron30 mg
Magnesium578 mg
Phosphorus851 mg
Zinc8 mg
Copper3.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C3369 mg
Vitamin A111 mcg
Vitamin E9 mg
Vitamin K48 mcg
Vitamin B65.1 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.7 mg
Niacin (B3)14 mg
Folate320 mcg
Choline264 mg
Caffeine0 mg
Water2669 g
As published
This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 24. The excerpt below is the record exactly as published.
MINCE MEAT. Ingredients : — 1 lb. apples. h lb. grapes (the cheap ones will do), r lb. raisins. ^ lb. currants. i lb. brown sugar, or to taste. 5 lb. mixed peel. Grated lemon or orange rind and juice to taste. 5 teaspoonful cinnamon, or to taste. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.