Mince Pies
From The new practical cookery guide, 1913
Best to cook several weeks before needed, reheated for two or three hours in steam when required.
Presented as published in 1913. 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
42468Calories
309 gProtein
4388 gCarbs
2824 gFat
Full nutrition (34 nutrients)
Calories42468 kcal
Protein309 g
Carbohydrates4388 g
Fiber348 g
Sugars3265 g
Total Fat2824 g
Saturated Fat1432 g
Monounsaturated Fat861 g
Polyunsaturated Fat96 g
Omega-30.4 g
Cholesterol1851 mg
Sodium22970 mg
Potassium35323 mg
Calcium6461 mg
Iron133 mg
Magnesium3127 mg
Phosphorus7236 mg
Zinc42 mg
Copper16 mg
Manganese41 mg
Vitamin D0 mcg
Vitamin C6892 mg
Vitamin A448 mcg
Vitamin E77 mg
Vitamin K215 mcg
Vitamin B611 mg
Vitamin B127.3 mcg
Thiamin (B1)6.1 mg
Riboflavin (B2)10 mg
Niacin (B3)63 mg
Folate506 mcg
Choline667 mg
Caffeine0 mg
Water6976 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 168. The excerpt below is the record exactly as published.
Mince Pies. Tartlet tins lined with puff paste filled with mince meat, a layer of same paste over, egged and bake. Mince meat: 61b. beef suet, 61b. currants, 81b. chopped apples, 51b. raisins, 31b. sugar, 31b. mixed peel, 2oz. salt, Joz. ground ginger, 21b. skinned grapes, three oranges, rind and juice, eight lemons, rind and juice, lib. ground almonds, 2oz. ground mixed spice, one large nutmeg, half a bottle of brandy, one bottle of sherry
Cook this with the app: pantry check, scaling, and the assistant.