Mince Meat for Pies

Name: Mince Meat for Pies
Ingredients: two pounds of beef chopped fine; one peck of apples; two pounds of raisins; two pounds of currants; one pound of citron; one-half pound of suet; three pounds of sugar; powdered cinnamon; cloves; nutmeg; moisten with a bottle of Champagne cider

From La cuisine creole, 1885

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

11999Calories

243 gProtein

2253 gCarbs

293 gFat

Full nutrition (34 nutrients)

Calories11999 kcal

Protein243 g

Carbohydrates2253 g

Fiber47 g

Sugars1975 g

Total Fat293 g

Saturated Fat147 g

Monounsaturated Fat103 g

Polyunsaturated Fat13 g

Omega-30.2 g

Cholesterol753 mg

Sodium1037 mg

Potassium13052 mg

Calcium1270 mg

Iron52 mg

Magnesium773 mg

Phosphorus3373 mg

Zinc55 mg

Copper4.2 mg

Manganese9.2 mg

Vitamin D0.9 mcg

Vitamin C1670 mg

Vitamin A122 mcg

Vitamin E16 mg

Vitamin K63 mcg

Vitamin B67.3 mg

Vitamin B1224 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)3.6 mg

Niacin (B3)61 mg

Folate101 mcg

Choline681 mg

Caffeine0 mg

Water1688 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 PIES. Two pounds of beef chopped fine, one peck of apples, two pounds of raisins, two pounds of currants, one pound of citron, one-half pound of suet, three pounds of sugar; powdered cinnamon, cloves and nutmeg, a spoonful each. Moisten with a bottle of Champagne cider

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