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Mince Meat
From Royal Victoria cook book, 1900
Serves 20
Presented as published in 1900. 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
No method was recorded for this recipe.
Nutrition per serving
969Calories
9 gProtein
142 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories969 kcal
Protein8.6 g
Carbohydrates142 g
Fiber15 g
Sugars115 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol51 mg
Sodium51 mg
Potassium996 mg
Calcium187 mg
Iron3.3 mg
Magnesium56 mg
Phosphorus148 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A4.1 mcg
Vitamin E1.1 mg
Vitamin K5.2 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate18 mcg
Choline23 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 34. The excerpt below is the record exactly as published.
MINCE MEAT FRITTERS.—Half pound mince meat, mix 2 ounces bread crumbs, 2 eggs, juice of 4 a lemon, mix well, drop in lard for 8 minutes, drain them on a napkin. Send in very hot. Mrs. RADENHURST. MINCE MEAT.—Four pounds currants, 3 pounds raisins, 4 pounds ae 3 pounds sugar 6 pounce apples, 14 pounds citron peel, } pound orange peel, } pound lemon peel, + pound mixed spices: 2 boiled tongues, “salt to taste, 6 lemons cut up fine, 3 or 4 dozen almonds, 2 pounds chopped figs. Cut raisins once or twice across, but do not chop. Chop all other ingredients and soak well with brandy— about 2 quarts. Mrs. HARRISON. MINCE MEAT.—One pound cooked minced beef or tongue, 2 pounds suet chopped very fine, 4 pounds raisins chopped, 3 pounds apples chopped, 24 pounds sugar, 4 pound mixed peel cut fine ; well moistened with good cider ; brandy to taste—not less than 1 scant quart to this quantity
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