Mince Meat

Name: Mince Meat
Ingredients: four pounds of the best beef suet; five pounds of apples; four pounds of mixed lemon, orange, and citron peel; two pounds of sugar; three nutmegs; half a pint of brandy

From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890

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

21442Calories

61 gProtein

1484 gCarbs

1717 gFat

Full nutrition (34 nutrients)

Calories21442 kcal

Protein61 g

Carbohydrates1484 g

Fiber222 g

Sugars1210 g

Total Fat1717 g

Saturated Fat950 g

Monounsaturated Fat572 g

Polyunsaturated Fat60 g

Cholesterol1234 mg

Sodium247 mg

Potassium5257 mg

Calcium2590 mg

Iron20 mg

Magnesium384 mg

Phosphorus748 mg

Zinc9.8 mg

Copper2.6 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C2431 mg

Vitamin A100 mcg

Vitamin E33 mg

Vitamin K79 mcg

Vitamin B64.5 mg

Vitamin B124.9 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.3 mg

Niacin (B3)14 mg

Folate254 mcg

Choline333 mg

Caffeine0 mg

Alcohol74 g

Water3668 g

As published

This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 5. The excerpt below is the record exactly as published.

MINCE MEAT. Four pounds of the best beef suet, chopped fine; five pounds of apples, peeled, cored, and chopped fine; four pounds of mixed lemon, orange, and citron peel, cut small; two pounds of sugar. Grate three nutmegs, MADE EASY. 13 and use other spices to taste; add half a pint of brandy

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