Mince Meat
From Grange cook book and household guide, 1940
Presented as published in 1940. 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
6299Calories
31 gProtein
1648 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories6299 kcal
Protein31 g
Carbohydrates1648 g
Fiber46 g
Sugars1513 g
Total Fat5.4 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium250 mg
Potassium6960 mg
Calcium590 mg
Iron17 mg
Magnesium342 mg
Phosphorus909 mg
Zinc3.5 mg
Copper2.7 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A1.7 mcg
Vitamin E1.3 mg
Vitamin K39 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.2 mg
Folate57 mcg
Choline109 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 6. The excerpt below is the record exactly as published.
MINCE MEAT 1 pk. pears 1 pt. wine or % cup vinegar and 2 LOS. raisins % cup water 2 lbs. sugar
Cook this with the app: pantry check, scaling, and the assistant.