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Mince Meat

Name: Mince Meat
Yield: 5 servings
Ingredients: Two bowls chopped apples; one of chopped meat; one-fourth pound suet; grated rind and juice of one lemon; two tea-cups molasses; one large tea-spoon each of cinnamon; and cloves; one nutmeg; one pound raisins; half pound currants; one-fourth pound citron cut fine; one quart cider; and sugar and salt to taste

From Buckeye cookery, 1892

Serves 5

Recipe by Mrs. J. BR. Wilcox, New Haven.

Presented as published in 1892. 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

625Calories

6 gProtein

102 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories625 kcal

Protein5.7 g

Carbohydrates102 g

Fiber5.9 g

Sugars76 g

Total Fat22 g

Saturated Fat12 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol30 mg

Sodium64 mg

Potassium1212 mg

Calcium142 mg

Iron3.7 mg

Magnesium86 mg

Phosphorus167 mg

Zinc0.9 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C87 mg

Vitamin A7.4 mcg

Vitamin E1.1 mg

Vitamin K6.2 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.3 mg

Folate10 mcg

Choline20 mg

Caffeine0 mg

Water301 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 123. The excerpt below is the record exactly as published.

Two bowls chopped apples, one of chopped meat, with one-fourth pound suet, grated rind and juice of one lemon, two tea-cups mo lasses, one large tea-spoon each of cinnamon and cloves, one nut- meg, one pound raisins, half pound currants, one-fourth pound citron cut fine, one quart cider, and sugar and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.