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Mince Pie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 3
Presented as published in 1902. 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
689Calories
20 gProtein
35 gCarbs
47 gFat
Full nutrition (35 nutrients)
Calories689 kcal
Protein20 g
Carbohydrates35 g
Fiber1.2 g
Sugars31 g
Total Fat47 g
Saturated Fat27 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol142 mg
Sodium51 mg
Potassium409 mg
Calcium35 mg
Iron2.2 mg
Magnesium24 mg
Phosphorus189 mg
Zinc4.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C28 mg
Vitamin A252 mcg
Vitamin E1.4 mg
Vitamin K5.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate6.8 mcg
Choline70 mg
Caffeine0 mg
Alcohol2.8 g
Water226 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 207. The excerpt below is the record exactly as published.
Mince Pie One bowl of cooked beef, chopped fine, one bowl and a hall of chopped suet, one bowl and a half of chopped apples, half a cup of melted butter, two bowls of sweet cider, two bowls of granulated sugar, one bowl of Fort wine, one bowl of brandy, one bowl of stoned raisins, one and a half bowls of currants, half a bowl of citron that has been cut thin and in small pieces, ground cloves, cinnamon, and nutmeg to taste
Cook this with the app: pantry check, scaling, and the assistant.