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Mince Pie
From Handbook of practical cookery, 1886
Serves 24
This recipe appears to be incomplete.
Presented as published in 1886. 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
3033Calories
10 gProtein
407 gCarbs
144 gFat
Full nutrition (35 nutrients)
Calories3033 kcal
Protein10 g
Carbohydrates407 g
Fiber7.7 g
Sugars356 g
Total Fat144 g
Saturated Fat80 g
Monounsaturated Fat48 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol103 mg
Sodium130 mg
Potassium2027 mg
Calcium436 mg
Iron8.2 mg
Magnesium123 mg
Phosphorus280 mg
Zinc1.5 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C278 mg
Vitamin A19 mcg
Vitamin E4.1 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate13 mcg
Choline32 mg
Caffeine0 mg
Alcohol25 g
Water207 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 131. The excerpt below is the record exactly as published.
Mince Pie. — Fourteen pounds of brown sugar, eight pounds of suet, eight pounds of raisins, eight pounds of cur- rants, one quarter pound of mixed spice, two pounds of citron, one half gallon of brandy, one table-spoonful of powdered ginger, one table-spoonful of powdered cinnamon
Cook this with the app: pantry check, scaling, and the assistant.