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Mince Pie
From The new Annie Dennis cook book, 1905
Serves 11
Presented as published in 1905. 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
760Calories
12 gProtein
89 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein12 g
Carbohydrates89 g
Fiber3.4 g
Sugars73 g
Total Fat41 g
Saturated Fat22 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol53 mg
Sodium40 mg
Potassium739 mg
Calcium80 mg
Iron2.4 mg
Magnesium47 mg
Phosphorus176 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C78 mg
Vitamin A6.8 mcg
Vitamin E1.2 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate4.1 mcg
Choline8.6 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 155. The excerpt below is the record exactly as published.
Mince Pie Chop one pound of suet, one pound of raisins, one pound of tenderloin of beef or pork, boil until done; one pound of citron, one pound of apples that have been peeled and cored. Add one pound of currants, one pound of sugar, half an ounce of mace, half an ounce of allspice, a tablespoonful of cloves and one four- inch stick of cinnamon. Pound the spice fine and add one grated nutmeg and one quart of cider
Cook this with the app: pantry check, scaling, and the assistant.