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Mince Pies No. 1

Name: Mince Pies No. 1
Yield: 20 servings
Ingredients: Four pounds of lean boiled beef chopped fine; twice as much of chopped green tart apples; one pound of chopped suet; three pounds of raisins, seeded; two pounds of currants picked over, washed and dried; half a pound of citron, cut up fine; one pound of brown sugar; one quart of cooking molasses; two quarts of sweet cider; one pint of boiled cider; one tablespoonful of salt; one tablespoonful of pepper; one tablespoonful of mace; one tablespoonful of allspice; four tablespoonfuls of cinnamon; two grated nutmegs; one tablespoonful of cloves; a pint of good brandy; one pint of Madeira wine

From Original White House Cookbook, 1887

Serves 20

Recipe from the Astor House, N. Y.

Presented as published in 1887. 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

1083Calories

19 gProtein

145 gCarbs

45 gFat

Full nutrition (34 nutrients)

Calories1083 kcal

Protein19 g

Carbohydrates145 g

Fiber4.8 g

Sugars122 g

Total Fat45 g

Saturated Fat22 g

Monounsaturated Fat17 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol83 mg

Sodium464 mg

Potassium2014 mg

Calcium265 mg

Iron7.4 mg

Magnesium227 mg

Phosphorus276 mg

Zinc4 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C86 mg

Vitamin A7.1 mcg

Vitamin E1 mg

Vitamin K5.8 mcg

Vitamin B60.9 mg

Vitamin B122.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate14 mcg

Choline20 mg

Caffeine0 mg

Water240 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 216. The excerpt below is the record exactly as published.

Four pounds of lean boiled beef chopped fine, twice as much of chopped green tart apples, one pound of chopped suet, three pounds of raisins, seeded, two pounds of currants picked over, washed and dried, half a pound of citron, cut up fine, one pound of brown sugar, one quart of cooking molasses, two quarts of sweet cider, one pint of boiled cider, one tablespoonful of salt, one tablespoonful of pepper, one tablespoonful of mace, one tablespoonful of allspice and four tablespoonfuls of cinnamon, two grated nutmegs, one tablespoonful of cloves; mix thoroughly and warm it on the range until heated through. Remove from the fire and when nearly cool, stir in a pint of good brandy and one pint of Madeira wine. Put into a crock, cover it tightly and set it in a cold place where it will not freeze, but keep perfectly cold. Will keep good all winter. Chef de Cuisine, Astor House, N. Y. MINCE PIES. No.

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