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Mince Pie
From Mary Jane's cook book, 1916
Serves 20
Presented as published in 1916. 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
1690Calories
21 gProtein
369 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1690 kcal
Protein21 g
Carbohydrates369 g
Fiber12 g
Sugars268 g
Total Fat24 g
Saturated Fat9.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol70 mg
Sodium1307 mg
Potassium1669 mg
Calcium204 mg
Iron6.4 mg
Magnesium86 mg
Phosphorus287 mg
Zinc3.9 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C120 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B122.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5 mg
Folate16 mcg
Choline21 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 103. The excerpt below is the record exactly as published.
MINCE PIE. Boiled chopped beef, 2 quarts. White sugar, 2 quarts. Chopped apples, 6 quarts. Meat liquor, 2 quarts. Chopped citron, 1 pound. Salt, 10 teaspoons. Chopped raisins, 4 pounds. Cinnamon, 9 teaspoons. Whole seedless raisins, 2 Clove, 3 teaspoons. pounds. Lemons, 8. Currants, 2 pounds. Boiled cider, 1 cup. Brown sugar, 3 quarts. Apple jelly, 3 glasses. Grape jelly, 3 glasses
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