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Mince Meat in a Small Quantity
From The New century cook book, 1899
Serves 12
This recipe is attributed to Mrs. C. A. Wilson.
Presented as published in 1899. 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
743Calories
11 gProtein
133 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories743 kcal
Protein11 g
Carbohydrates133 g
Fiber2.8 g
Sugars117 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol38 mg
Sodium71 mg
Potassium1244 mg
Calcium173 mg
Iron4.2 mg
Magnesium114 mg
Phosphorus181 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A5.7 mcg
Vitamin E0.8 mg
Vitamin K3.4 mcg
Vitamin B60.6 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate5.1 mcg
Choline37 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The New century cook book (1899), page 139. The excerpt below is the record exactly as published.
Mince Meat in a small quantity. One pound beef, one-half pound suet, one pound raisins, one-half pound Sultana raisins, one pound currants, three- eighths pound citron, one and one-half pounds brown sugar, one cup good molasses, one quart boiled cider, cloves and alls- spice, one pound apples. Mrs. C. A. Wilson. Mince Meat. Two pounds boiled beef chopped fine, twice as much tart apples chopped, one pound seeded raisins, one-half pound citron cut fine, one-eighth pound candied orange peel chopped, one pint canned cherries, one pint canned peaches, one-half pound brown sugar, one pint molasses, one quart sweet cider, one-half tablespoon salt, cne-half tablespoon pepper, one-half 268 New Century Cook Book. tablespoonful mace, cloves and allspice
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Cook this with the app: pantry check, scaling, and the assistant.