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Mince Pies with Cider
From Twentieth century home cook book, 1905
Serves 20
This mince-meat can last for five or six weeks.
Presented as published in 1905. 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
1049Calories
17 gProtein
198 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories1049 kcal
Protein17 g
Carbohydrates198 g
Fiber4.6 g
Sugars187 g
Total Fat22 g
Saturated Fat11 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol57 mg
Sodium73 mg
Potassium817 mg
Calcium86 mg
Iron3.2 mg
Magnesium46 mg
Phosphorus218 mg
Zinc4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C4.1 mg
Vitamin A2.1 mcg
Vitamin E0.7 mg
Vitamin K7.3 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate8.4 mcg
Choline53 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 10. The excerpt below is the record exactly as published.
ies: Pies with Cider. — Three pounds of good beef, lean and fat together; nine quarts of green apples scalloped pie-plate. quartered ; three pounds of good raisins ; nine cups of good hard cider, or five cups of good vinegar and four cups of water; six pounds of sugar, or twelve cups pressed full and rounded; one and one-half cups suet cut fine, or the same of butter ; one and a half ounces of cinnamon and three-fourths ounce of cloves
Cook this with the app: pantry check, scaling, and the assistant.