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Mince Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 20
Presented as published in 1882. 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
1774Calories
41 gProtein
323 gCarbs
35 gFat
Full nutrition (35 nutrients)
Calories1774 kcal
Protein41 g
Carbohydrates323 g
Fiber9.8 g
Sugars282 g
Total Fat35 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol120 mg
Sodium178 mg
Potassium2828 mg
Calcium285 mg
Iron10 mg
Magnesium218 mg
Phosphorus586 mg
Zinc9.7 mg
Copper0.9 mg
Manganese2.4 mg
Vitamin D0.2 mcg
Vitamin C193 mg
Vitamin A20 mcg
Vitamin E1.9 mg
Vitamin K9.2 mcg
Vitamin B61.5 mg
Vitamin B124.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate28 mcg
Choline127 mg
Caffeine0 mg
Alcohol3.7 g
Water750 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 116. The excerpt below is the record exactly as published.
MINCE PIE. Seven pounds beef, after it is boiled and chopped, 7 pounds apples, 6 pounds raisins, 4 pounds currants, 6^ pounds sugar, i pint mo- lasses, I pound suet, a little salt, 4 large oranges, cinnamon, cloves, nutmeg, mace and allspice to suit your taste, 2 pounds citron, 2 gallons cider. Boil the orange peel in some of the cider to make it soft. Use the cider the orange peel was boiled in also, and, if you like, I cup of brandy
Cook this with the app: pantry check, scaling, and the assistant.