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Mince Pies (Alternative Recipe)

From Consult me, 1902

Serves 20

When used, sheet the dish with puff paste and cover with the same.

Presented as published in 1902. 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

1178Calories
18 gProtein
68 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories1178 kcal
Protein18 g
Carbohydrates68 g
Fiber3.6 g
Sugars34 g
Total Fat95 g
Saturated Fat49 g
Monounsaturated Fat34 g
Polyunsaturated Fat3.6 g
Cholesterol113 mg
Sodium73 mg
Potassium923 mg
Calcium141 mg
Iron4.4 mg
Magnesium64 mg
Phosphorus254 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C338 mg
Vitamin A29 mcg
Vitamin E2.9 mg
Vitamin K3.3 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate25 mcg
Choline11 mg
Caffeine0 mg
Alcohol0.4 g
Water307 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 329. The excerpt below is the record exactly as published.

Clean 7 lbs. of currants, and 3J lbs. of beef suet, chop- ped fine ; 3$ lbs. of the lean of a sirloin of beef, minced raw ; 3J lbs. of apples chopped fine ; £ lb. each of citron, lemon-peel, and orange peel, cut very small ; a lbs. of fine sugar ; 1 oz. of spice, cloves, mace, nutmegs, and cinna- mon, pounded together, and sifted, the rind of 4 lemons, and 4 Seville oranges ; rub all together till well mixed ; mix a bottle of brandy, one of sherry

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