Mince Meat for Christmas Pies

Name: Mince Meat for Christmas Pies
Ingredients: Boil a fresh beef tongue tender; one pound of suet; one-half peck of apples; two pounds of currants; one pound of citron; half an ounce each of powdered cloves; allspice; cinnamon; ginger; three pints of cider; half a pint of brandy

From La cuisine creole, 1885

Add apples when baking the pie.

Presented as published in 1885. 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

5399Calories

21 gProtein

190 gCarbs

432 gFat

Full nutrition (34 nutrients)

Calories5399 kcal

Protein21 g

Carbohydrates190 g

Fiber4.9 g

Sugars26 g

Total Fat432 g

Saturated Fat238 g

Monounsaturated Fat144 g

Polyunsaturated Fat16 g

Cholesterol308 mg

Sodium369 mg

Potassium4376 mg

Calcium709 mg

Iron19 mg

Magnesium329 mg

Phosphorus766 mg

Zinc4.4 mg

Copper1.1 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C1652 mg

Vitamin A115 mcg

Vitamin E16 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B121.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.7 mg

Folate12 mcg

Choline33 mg

Caffeine0 mg

Alcohol74 g

Water2346 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 76. The excerpt below is the record exactly as published.

MINCE MEAT^ FOR CHRISTMAS PIES. Boil a fresh beef tongue tender, let it get cold, then chop it fine, and add one pound of suet, one-half peck of apples, two pounds of currants picked and washed care- fully, one pound of citron sliced, half an ounce each of powdered cloves, allspice, cinnamon and ginger, three pints of cider, with half a pint of brandy

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