dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mince Meat Without Meat
From San Rafael cook book, 1906, 1906
Serves 20
Presented as published in 1906. 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
1553Calories
17 gProtein
272 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories1553 kcal
Protein17 g
Carbohydrates272 g
Fiber11 g
Sugars189 g
Total Fat48 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol31 mg
Sodium1080 mg
Potassium1288 mg
Calcium357 mg
Iron7.7 mg
Magnesium101 mg
Phosphorus287 mg
Zinc2 mg
Copper0.6 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A5.7 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.2 mg
Folate104 mcg
Choline33 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 84. The excerpt below is the record exactly as published.
MINCE MEAT WITHOUT MEAT— Mrs. A. A. Smith. Take 2 lbs. finely chopped suet, 4 lbs. grated bread crumbs, i lbs. currants, 4 lbs. raisins, 5 lbs. brown sugar, 1V& lbs. peel, lemon, orange and citron, shaved fine, 6 lbs. of chopped apples weighed after being 182 PASTRY AND PIES ■chopped; 2 tablespoons cinnamon, 2 of cloves, 1 of mace, 1 of salt and 2 quarts of boiled cider
Cook this with the app: pantry check, scaling, and the assistant.