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Mince Meat for Pies (No. 1)
From The Blue grass cook book, 1904
Serves 20
If too dry when ready for use, moisten with a little sweet cider.
Presented as published in 1904. 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
1925Calories
19 gProtein
256 gCarbs
82 gFat
Full nutrition (35 nutrients)
Calories1925 kcal
Protein19 g
Carbohydrates256 g
Fiber11 g
Sugars155 g
Total Fat82 g
Saturated Fat44 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol125 mg
Sodium105 mg
Potassium1557 mg
Calcium123 mg
Iron7.1 mg
Magnesium86 mg
Phosphorus283 mg
Zinc3.4 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C149 mg
Vitamin A13 mcg
Vitamin E1.9 mg
Vitamin K5 mcg
Vitamin B60.6 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.6 mg
Folate16 mcg
Choline12 mg
Caffeine0 mg
Alcohol15 g
Water394 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 54. The excerpt below is the record exactly as published.
MINCE MEAT FOR PIES (No. 1) R. V. J. 4 pounds of fresh, tongue, 3 pounds of suet, 8 pounds of chopped apples, 3 pounds of currants, 4 pounds of seeded raisins, 6 pounds of white sugar, 2 pounds of citron, cut in small pieces, 4 lemons, grated rind and juice, 1 ounce of cinnamon, ^ ounce of cloves, ^ ounce of allspice, 4 nutmegs, grated, 1 quart of Madeira wine, 1 pint of cider, 1 quart of brandy
Cook this with the app: pantry check, scaling, and the assistant.