Mince Pie
From The Pennsylvania German cook book, 1902
S. K.
Presented as published in 1902. 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
2495Calories
48 gProtein
46 gCarbs
237 gFat
Full nutrition (34 nutrients)
Calories2495 kcal
Protein48 g
Carbohydrates46 g
Fiber4.7 g
Sugars36 g
Total Fat237 g
Saturated Fat129 g
Monounsaturated Fat81 g
Polyunsaturated Fat8.3 g
Omega-30 g
Cholesterol293 mg
Sodium149 mg
Potassium1032 mg
Calcium51 mg
Iron5 mg
Magnesium57 mg
Phosphorus487 mg
Zinc11 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A9.2 mcg
Vitamin E4.1 mg
Vitamin K13 mcg
Vitamin B61.3 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate12 mcg
Choline148 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 15. The excerpt below is the record exactly as published.
MINCE PIE. Take the neck or any lean piece of beef, boil until very tender and li(iuid nearly boiled down, add one cup of suet and chop fine, take out all fibers. Take one part meat to two parts apple. Add raisins and spices to taste, also a little salt and pepper. Moisten w ith sweet boiled cider or vinegar and water
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