Mince Pies

Name: Mince Pies
Ingredients: One pound each raisins; currants; sugar; one pound of suet chopped very fine; two-third of an ounce each of candied lemon; and orange peel; two large apples grated; one-third of an ounce of cinnamon; two-thirds of a nutmeg; the juice of one lemon added to the grated rind; and one-third of a gill of brandy

From The Common sense recipe book, 1898

You can substitute cider for the brandy.

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

7802Calories

31 gProtein

986 gCarbs

439 gFat

Full nutrition (35 nutrients)

Calories7802 kcal

Protein31 g

Carbohydrates986 g

Fiber33 g

Sugars826 g

Total Fat439 g

Saturated Fat243 g

Monounsaturated Fat144 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol308 mg

Sodium359 mg

Potassium5496 mg

Calcium630 mg

Iron18 mg

Magnesium341 mg

Phosphorus885 mg

Zinc4.6 mg

Copper2.1 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C899 mg

Vitamin A64 mcg

Vitamin E12 mg

Vitamin K35 mcg

Vitamin B61.5 mg

Vitamin B121.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)6.8 mg

Folate53 mcg

Choline96 mg

Caffeine0 mg

Alcohol12 g

Water894 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 78. The excerpt below is the record exactly as published.

MINCE PIES. One pound each raisins, currants and sugar; stone and chop the raisins; one pound of suet chopped very fine, two-third of an ounce each of candied lemon and orange peel, two large apples grated, one-third of an ounce of cinnamon, two-thirds of a nutmeg, the juice of one lemon added to the grated rind and one-third of a gill of brandy

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