Mince Meat (Second Receipt)

Name: Mince Meat (Second Receipt)
Ingredients: i lb. Beef Suet; J lb. Apples; ■i lb. Currants; J lb. Raisins; | lb. Mixed Peel; | lb. Moist Sugar; | teaspoonful Ground Cloves; and Cinnamon; Juice of 1 Lemon; and J Rind grated.; Pinch of Salt

From Instruction in cookery (London School Board receipts), 1890

Time: 1 hour.

Presented as published in 1890. 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

5856Calories

23 gProtein

530 gCarbs

430 gFat

Full nutrition (34 nutrients)

Calories5856 kcal

Protein23 g

Carbohydrates530 g

Fiber48 g

Sugars414 g

Total Fat430 g

Saturated Fat238 g

Monounsaturated Fat143 g

Polyunsaturated Fat15 g

Omega-30 g

Cholesterol308 mg

Sodium131 mg

Potassium3332 mg

Calcium735 mg

Iron11 mg

Magnesium207 mg

Phosphorus497 mg

Zinc3.4 mg

Copper1.2 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C885 mg

Vitamin A42 mcg

Vitamin E10 mg

Vitamin K26 mcg

Vitamin B61.4 mg

Vitamin B121.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.2 mg

Folate79 mcg

Choline91 mg

Caffeine0 mg

Water795 g

As published

This recipe was extracted from Instruction in cookery (London School Board receipts) (1890) by London (England). School Board, page 20. The excerpt below is the record exactly as published.

MINCE MEAT (Second Receipt). Ingredients : — i lb. Beef Suet. J lb. Apples. ■i lb. Currants. J lb. Raisins. | lb. Mixed Peel. | lb. Moist Sugar. | teaspoonful Ground Cloves and Cinnamon. Juice of 1 Lemon and J Rind grated. . Pinch of Salt

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