Mince Pie
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
6016Calories
105 gProtein
1145 gCarbs
160 gFat
Full nutrition (34 nutrients)
Calories6016 kcal
Protein105 g
Carbohydrates1145 g
Fiber53 g
Sugars948 g
Total Fat160 g
Saturated Fat20 g
Monounsaturated Fat76 g
Polyunsaturated Fat49 g
Omega-30.1 g
Cholesterol0 mg
Sodium1440 mg
Potassium7924 mg
Calcium942 mg
Iron30 mg
Magnesium890 mg
Phosphorus2040 mg
Zinc14 mg
Copper5.5 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C1299 mg
Vitamin A64 mcg
Vitamin E31 mg
Vitamin K19 mcg
Vitamin B62.7 mg
Vitamin B120 mcg
Thiamin (B1)3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)43 mg
Folate769 mcg
Choline227 mg
Caffeine0 mg
Water1676 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 50. The excerpt below is the record exactly as published.
MINCE PIE. Make a mock mince meat as follows: Take one pound of washed and dried currants, one pound seeded raisins, one pound finely cut citron, one pound sugar, one-half tea- spoonful salt, the juice and a little grated rind of two oranges, the juice and grated rind of one lemon, one quart grape juice, one teaspoonful ground cinnamon, one teaspoonful mace, one pint finely-chopped apples and one pint ground roasted peanuts
Cook this with the app: pantry check, scaling, and the assistant.