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Mince Pie
From The bride's cook book, 1915
Serves 20
Presented as published in 1915. 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
1027Calories
19 gProtein
118 gCarbs
45 gFat
Full nutrition (35 nutrients)
Calories1027 kcal
Protein19 g
Carbohydrates118 g
Fiber8.8 g
Sugars46 g
Total Fat45 g
Saturated Fat22 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol83 mg
Sodium441 mg
Potassium1270 mg
Calcium114 mg
Iron5 mg
Magnesium70 mg
Phosphorus261 mg
Zinc3.8 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E1.1 mg
Vitamin K4.2 mcg
Vitamin B60.6 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.6 mg
Folate12 mcg
Choline10 mg
Caffeine0 mg
Alcohol7.4 g
Water398 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 33. The excerpt below is the record exactly as published.
MINCE PIE 1 lb. Suet 8 lbs. Tart Apples 4 lbs. Lean Boiled Beef 3 lbs. Seeded Raisins 2 lbs. Currants 1 lb. Brown Sugar 1 Quart Yellow Corn Syrup 1 Pint Brandy 1 Pint Madeira Wine 2 Quarts Sweet Cider 1 Pint Boiled Cider i '/2 lb. Chopped Citron 1 Tablespoon Salt 1 Tablespoon Ground Spices 1 Tablespoon Mace 1 Tablespoon Cloves 1 Tablespoon Allspice 4 Tablespoons Cinnamon 2 Nutmegs, Grated
Cook this with the app: pantry check, scaling, and the assistant.