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Mincemeat
From The "A1" cookery book, 1901
Serves 20
Presented as published in 1901. 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
797Calories
3 gProtein
88 gCarbs
44 gFat
Full nutrition (35 nutrients)
Calories797 kcal
Protein3.5 g
Carbohydrates88 g
Fiber4.9 g
Sugars69 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol31 mg
Sodium295 mg
Potassium628 mg
Calcium88 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C111 mg
Vitamin A7.2 mcg
Vitamin E1.3 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate7.7 mcg
Choline13 mg
Caffeine0 mg
Alcohol7.4 g
Water150 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 75. The excerpt below is the record exactly as published.
Mincemeat. — 2 lbs. suet, 2 lbs. currants, 2 lbs. raisins, i| lbs. sugar, f lb. candied peel mixed (lemon, citron, and orange), 2 lbs. apples, juice of 4 lemons, | oz. salt, rind of 2 lemons, b oz. ginger, b oz. allspice, § oz. ground cloves, b oz. ground nutmegs, I 12 SWEETS. \ oz. mace, | pint port wine, i pint brandy
Cook this with the app: pantry check, scaling, and the assistant.