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Mince Meat

From Recipes for the million, 1891

Serves 20

Presented as published in 1891. 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

1457Calories
11 gProtein
113 gCarbs
105 gFat
Full nutrition (34 nutrients)
Calories1457 kcal
Protein11 g
Carbohydrates113 g
Fiber5.1 g
Sugars64 g
Total Fat105 g
Saturated Fat57 g
Monounsaturated Fat36 g
Polyunsaturated Fat3.9 g
Cholesterol95 mg
Sodium53 mg
Potassium870 mg
Calcium107 mg
Iron4.2 mg
Magnesium52 mg
Phosphorus173 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A15 mcg
Vitamin E2.7 mg
Vitamin K5 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate9.5 mcg
Choline11 mg
Caffeine0 mg
Alcohol7.4 g
Water234 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 142. The excerpt below is the record exactly as published.

MINCE MEAT. — Chop very finely a pound and a half of lean cooked beef, four pounds and a half of kidney beef suet, a quarter of a pound of candied lemon and orange peel, the same of citron, a pound and a half of Malaga raisins, and three pounds and a half of apples ; put them into a pan with four pounds and a half of currants, well washed and picked, two ounces of mixed spice, and two pounds of sugar. Mix the whole together with the juice of eight lemons and a pint of brandy

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