vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Mince-meat with Lemon
From The new practical housekeeping, 1890
Serves 6
A chopped tongue may be added if liked, although no meat is necessary.
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
660Calories
3 gProtein
159 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories660 kcal
Protein2.7 g
Carbohydrates159 g
Fiber3 g
Sugars153 g
Total Fat5.4 g
Saturated Fat0.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.7 mg
Potassium166 mg
Calcium51 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A0.7 mcg
Vitamin E2.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate11 mcg
Choline8.3 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 420. The excerpt below is the record exactly as published.
Mince-meat with Lemon, — Boil four ripe thin-skinned lemons in quart water till water has half boiled away ; squeeze the juice over two pounds white sugar, remove seeds ana chop rinds and pulp fine ; 490 » l^JLSTRY. ya mix all to- ^ .Tound spices and a gill each watefand vinegai^« Two ounces blanchedand chopped sweet almonds and half pound citron
Cook this with the app: pantry check, scaling, and the assistant.