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Mince Pies

From A guide to modern cookery, 1909

Serves 9

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

879Calories
18 gProtein
54 gCarbs
53 gFat
Full nutrition (35 nutrients)
Calories879 kcal
Protein18 g
Carbohydrates54 g
Fiber2.4 g
Sugars36 g
Total Fat53 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol79 mg
Sodium64 mg
Potassium825 mg
Calcium86 mg
Iron3 mg
Magnesium48 mg
Phosphorus235 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C95 mg
Vitamin A7.8 mcg
Vitamin E1.5 mg
Vitamin K4.7 mcg
Vitamin B60.6 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate6.1 mcg
Choline50 mg
Caffeine0 mg
Alcohol19 g
Water165 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 431. The excerpt below is the record exactly as published.

MINCE PIES Constituents—One lb. of chopped suet; one and one-third Ibs. of cold, cooked fillet of beef, cut into very small dice; one lb. of pipped raisins; one lb. of currants and an equal quantity of sultanas ; one lb. of candied rinds; half lb. of peeled and chopped raw apples; the chopped zest and the juice of an orange ; two- thirds oz. of allspice; one-sixth pint of brandy ; and the same measure of Madeira and rum

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