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Mince Pies
From The household cook book, 1902
Serves 17
It is better to make the mince-meat a week before Thanksgiving, and the pies in time to stand at least 3 days.
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
696Calories
37 gProtein
60 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories696 kcal
Protein37 g
Carbohydrates60 g
Fiber6 g
Sugars14 g
Total Fat37 g
Saturated Fat19 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol124 mg
Sodium123 mg
Potassium1107 mg
Calcium55 mg
Iron5.1 mg
Magnesium55 mg
Phosphorus390 mg
Zinc8.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C8.3 mg
Vitamin A4.4 mcg
Vitamin E0.8 mg
Vitamin K4.3 mcg
Vitamin B61 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate10 mcg
Choline105 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 237. The excerpt below is the record exactly as published.
MINCE PIES. — These generally come on Thanksgiving day for the season; they are better when a few days old. It is better to make the mince-meat a week before Thanksgiving, and the pies in time to stand at least 3 days. Boil 6 lbs. lean beef till tender, let it stand over night and then chop fine; chop 1 lb. beef suet, also 5 lbs. apples, and 2 lbs. seeded raisins; slice thin -I lb. citron, and mix these ingre- dients, with 2 tablespoons cinnamon, and 1 tablespoon grated nut- me
Cook this with the app: pantry check, scaling, and the assistant.