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Mince Pies
From The new home cook book, 1896
Serves 20
Add more wine and chopped apples when making pies.
Presented as published in 1896. 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
1222Calories
28 gProtein
127 gCarbs
60 gFat
Full nutrition (35 nutrients)
Calories1222 kcal
Protein28 g
Carbohydrates127 g
Fiber4.2 g
Sugars107 g
Total Fat60 g
Saturated Fat27 g
Monounsaturated Fat24 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol128 mg
Sodium1505 mg
Potassium1093 mg
Calcium149 mg
Iron4.6 mg
Magnesium65 mg
Phosphorus296 mg
Zinc6.5 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C88 mg
Vitamin A26 mcg
Vitamin E1.3 mg
Vitamin K5.3 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.8 mg
Folate8.3 mcg
Choline85 mg
Caffeine0 mg
Alcohol7.4 g
Water270 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new home cook book (1896), page 90. The excerpt below is the record exactly as published.
MINCE PIES. Six pounds of lean fresh beef boiled tender, when cold, chopped fine, a pound of beef suet chopped fine, five pounds of apples chopped, two pounds of raisins, seeded, two pounds of currants, half a pound of citron, two tablespoons of cinnamon, one of grated nutmeg, one tablespoon of cloves, one tablespoon of allspice, one tablespoon of salt, three pounds of brown sugar, a quart of wine, pint of brandy, and the liquor the meat is boiled in
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