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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
Nutrition per serving
592Calories
7 gProtein
69 gCarbs
34 gFat
Full nutrition (35 nutrients)
Calories592 kcal
Protein6.6 g
Carbohydrates69 g
Fiber4.7 g
Sugars56 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol15 mg
Sodium42 mg
Potassium459 mg
Calcium97 mg
Iron1.8 mg
Magnesium77 mg
Phosphorus160 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A3.6 mcg
Vitamin E0.6 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate2.4 mcg
Choline5.5 mg
Caffeine0 mg
Alcohol0.4 g
Water50 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 33. The excerpt below is the record exactly as published.
MINCE MEAT.—One pound almonds chopped up, 1 pound raisins, 1 pound currants, 1 pound suet, 1 pound apples chopped up fine, $ pound sugar, + pound candied PIES, 89 citron peel, { pound candied lemon peel, { pound candied orange peel, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 tea- spoon allspice, 1 nutmeg (ground), 1 wineglass brandy, j juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.