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Mince Pie

Name: Mince Pie
Yield: 20 servings
Ingredients: four pounds of meat (boiled lean beef); two-thirds being apple; half a pound of suet; three pounds of chopped raisins; two of carefully picked currants; a teaspoonful each of cinnamon; a teaspoonful each of nutmeg; a teaspoonful each of cloves; half a spoonful of mace; brown sugar to make very sweet; three quarts cider; one pint of brandy if desired

From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901

Serves 20

Flavor improves if allowed to stand for a week.

Presented as published in 1901. 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

682Calories

18 gProtein

64 gCarbs

33 gFat

Full nutrition (35 nutrients)

Calories682 kcal

Protein18 g

Carbohydrates64 g

Fiber5 g

Sugars2.4 g

Total Fat33 g

Saturated Fat15 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol75 mg

Sodium82 mg

Potassium1075 mg

Calcium65 mg

Iron4.5 mg

Magnesium55 mg

Phosphorus234 mg

Zinc3.6 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C87 mg

Vitamin A5.9 mcg

Vitamin E0.6 mg

Vitamin K0.7 mcg

Vitamin B60.5 mg

Vitamin B122.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.2 mg

Folate8.7 mcg

Choline1.3 mg

Caffeine0 mg

Alcohol7.4 g

Water266 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 61. The excerpt below is the record exactly as published.

Mince Pie. — Take four pounds of meat (boiled lean beef) and apple — two-thirds being apple. Add half a pound of suet. Chop each separatel}^ and when fine mix thoroughly. Then put in three pounds of chopped raisins and two of carefully picked currants, a teaspoonful each of cinnamon, nutmeg, cloves, and half a spoonful of mace, with brown sugar to make very sweet. Add three quarts cider. Mix thoroughly, cover closely, and let stand for a day before using. This will keep all winter, and may be used as wanted. The flavor is much improved if it is allowed to stand a week or so. Add one pint of brandy if desired

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