Mince Pies
From Home cookery, 1898
Presented as published in 1898. 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
7748Calories
34 gProtein
985 gCarbs
433 gFat
Full nutrition (35 nutrients)
Calories7748 kcal
Protein34 g
Carbohydrates985 g
Fiber47 g
Sugars806 g
Total Fat433 g
Saturated Fat238 g
Monounsaturated Fat143 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol308 mg
Sodium177 mg
Potassium5922 mg
Calcium797 mg
Iron19 mg
Magnesium337 mg
Phosphorus894 mg
Zinc4.6 mg
Copper2.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C1155 mg
Vitamin A70 mcg
Vitamin E13 mg
Vitamin K35 mcg
Vitamin B61.8 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)7.2 mg
Folate75 mcg
Choline116 mg
Caffeine0 mg
Alcohol19 g
Water1250 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 53. The excerpt below is the record exactly as published.
Mince Pies. For the mincemeat : — Suet (chopped finely) i lb. Raisins (stoned and chopped) i lb. Currants i lb. Apples (chopped) i lb. Castor sugar i lb. Candied peel (chopped finely) 4 oz. Lemons 3 Brandy J gill.
Cook this with the app: pantry check, scaling, and the assistant.