Mince Meat
From A textbook of domestic science for high schools, 1913
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
2197Calories
6 gProtein
329 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories2197 kcal
Protein6.4 g
Carbohydrates329 g
Fiber8.3 g
Sugars298 g
Total Fat104 g
Saturated Fat57 g
Monounsaturated Fat34 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol73 mg
Sodium2430 mg
Potassium1428 mg
Calcium170 mg
Iron4.6 mg
Magnesium121 mg
Phosphorus180 mg
Zinc1.1 mg
Copper0.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A11 mcg
Vitamin E2.6 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate9.7 mcg
Choline27 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 67. The excerpt below is the record exactly as published.
Mince Meat 1 chopped apple 1 tb. boiled cider \ c. raisins, seeded and 1 c. sugar chopped 1 ts. cinnamon \ c. currants \ ts. cloves | c. butter or suet \ grated nutmeg 1 tb. molasses \ ts. mace 1 ts. salt
Cook this with the app: pantry check, scaling, and the assistant.