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Mince Pies

Name: Mince Pies
Yield: 14 servings
Ingredients: Three and a half pounds meat; one pound of suet; one peck of apples; two quarts cider; five and a half cups sugar; two and a half tablespoons of salt; three nutmegs; four teaspoons allspice; eight of cinnamon; one of cloves; one of mace; a part of the raisins

From The Toronto Cook Book, 1915

Serves 14

Presented as published in 1915. 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

702Calories

2 gProtein

99 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories702 kcal

Protein1.6 g

Carbohydrates99 g

Fiber4 g

Sugars90 g

Total Fat33 g

Saturated Fat19 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol22 mg

Sodium1267 mg

Potassium269 mg

Calcium70 mg

Iron1.4 mg

Magnesium29 mg

Phosphorus47 mg

Zinc0.4 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C1.7 mg

Vitamin A1.9 mcg

Vitamin E0.6 mg

Vitamin K3.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate6.9 mcg

Choline4.7 mg

Caffeine0 mg

Water144 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 70. The excerpt below is the record exactly as published.

Mince Pies Three and a half pounds meat and one pound of suet boiled ; strain the liquor and pour into the mince meat, add one peck of apples chopped, two quarts cider, five and a half cups sugar, two and a half tablespoons of salt, three nutmegs, four teaspoons allspice, eight of cinnamon, one of cloves, one of mace; chop a part of the raisins

Cook this with the app: pantry check, scaling, and the assistant.