gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mince Meat
From A year's cookery, 1880
Serves 9
Mince meat should be kept in a cool place and can be used for making mince pies.
Presented as published in 1880. 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
817Calories
4 gProtein
75 gCarbs
49 gFat
Full nutrition (35 nutrients)
Calories817 kcal
Protein4.3 g
Carbohydrates75 g
Fiber1.2 g
Sugars66 g
Total Fat49 g
Saturated Fat27 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol43 mg
Sodium27 mg
Potassium279 mg
Calcium35 mg
Iron1.3 mg
Magnesium19 mg
Phosphorus72 mg
Zinc1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A5.9 mcg
Vitamin E1.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate2.7 mcg
Choline15 mg
Caffeine0 mg
Alcohol8.2 g
Water139 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 334. The excerpt below is the record exactly as published.
Mince Meat. — Chop a pound of suet till it looks like oatmeal, put with it four ounces of lean beef that has been gently stewed till tender, then minced, a pound of muscatel raisins, stoned and chopped, three-quarters of a pound of currants, a pound of moist sugar, four ounces of mixed candied peel finely shred, a lemon freed from the white pith and chopped small,' one pound of apples chopped, a tea-spoonful of mixed spice, mademp of powdered cinnamon, powdered cloves, and grated nutmeg, a glass of brandy, and a glass of port
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.