Mince Meat
From The Relief Societ Cookbook, 1930
Recipe by Mrs. Lorenzo Jensen.
Presented as published in 1930. 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
22518Calories
597 gProtein
3876 gCarbs
612 gFat
Full nutrition (34 nutrients)
Calories22518 kcal
Protein597 g
Carbohydrates3876 g
Fiber195 g
Sugars3039 g
Total Fat612 g
Saturated Fat303 g
Monounsaturated Fat222 g
Polyunsaturated Fat28 g
Omega-30.4 g
Cholesterol1805 mg
Sodium2387 mg
Potassium30793 mg
Calcium3873 mg
Iron125 mg
Magnesium1816 mg
Phosphorus7942 mg
Zinc138 mg
Copper9.8 mg
Manganese15 mg
Vitamin D2.3 mcg
Vitamin C4504 mg
Vitamin A277 mcg
Vitamin E33 mg
Vitamin K112 mcg
Vitamin B619 mg
Vitamin B1260 mcg
Thiamin (B1)5.1 mg
Riboflavin (B2)8.8 mg
Niacin (B3)150 mg
Folate327 mcg
Choline1699 mg
Caffeine0 mg
Water7081 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 22. The excerpt below is the record exactly as published.
MINCE MEAT 2 qts. apples, chopped 4 qts. green tomatoes, ground fine 2 lbs. brown sugar 1 lb. seeded raisins V? lb. citron chopped ] ■_> c. suet, chopped fine 1 tsp. salt y2 c. strong cider vinegar 1 2 c. dark molasses 1 tsp. cinnamon 1 tsp. cloves 1 tsp. grated nutmeg. Chop tomatoes fine and drain off all juice, cover with cold water and let come to boil and scald for 30 minutes, then drain well, add all the ingredients except the spices. Stir well together and cook until thick, when cool add spices stir thoroughly and place in a stone jar. This quantity will make six large pies. — Myrtle Morris. PIE CRUST 1 2-3 c. flour V2 tsp. salt 1 ■_> tsp. B. P. 6 rounding Tbsp. shortening- Mix with cold water. —Mrs. Daniel Ricks. 48 THE RELIEF SOCIETY COOK BOOK CREAM PIE Foundation good for 20 pies Five qt. sugar 2 T. salt 2 c. corn starch 12 egg yolks 6 c. flour l/2 lb. butter 8 qts. water For lemon pie — Use 12 lemons. Mix sugar, corn starch and flour thoroughly. Stir into the boiling water. Cook l/2 hr. in double boJer, then add lemon juice. Cook five minutes and add egg yolks and butter. Cook until butter is melted. Fill baked shells. Use meringue made of egg whites. 1 Tbsp. powdered sugar to egg- white or one half cup cream whipped for each pie. Pineapple Pie — Use 4 large cans grated pineapple. Drain and add water enough to make 9 qts. liquid. 6 tbsp. lemon juice. Use above ingredients and mix with pineapple. Except water and proceed as for the lemon pies. For Banana Pie — Use milk instead of water. Makes 27 pies. Chocolate Pie — Proceed as above omitting the corn starch. Use IV4 c. cocoa, or 1 tbsp. for each pie. — Mrs. H. M. Warner. MINCE MEAT 5 lb. beef, 1 lb. suet 4 lb. raisins 2 lbs. dried apples 1 lb. citron peel Yi bu. green apples 1 lb. le:non peel 4 lbs. currants 1 pint vinegar 2 qts. cider 4 lbs. sugar
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