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Mincemeat (1)
From The King's College Hospital book of cooking recipes, 1907
Serves 20
Mrs. Fairbank.
Presented as published in 1907. 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
1174Calories
9 gProtein
207 gCarbs
44 gFat
Full nutrition (35 nutrients)
Calories1174 kcal
Protein8.9 g
Carbohydrates207 g
Fiber43 g
Sugars110 g
Total Fat44 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol31 mg
Sodium33 mg
Potassium1318 mg
Calcium635 mg
Iron4.8 mg
Magnesium107 mg
Phosphorus158 mg
Zinc1.4 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C598 mg
Vitamin A67 mcg
Vitamin E2.2 mg
Vitamin K3.5 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate100 mcg
Choline20 mg
Caffeine0 mg
Alcohol0.8 g
Water400 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 51. The excerpt below is the record exactly as published.
Mincemeat (1). 6 large Lemons. 6 large Apples. 2lbs. Raisins. 2lbs. Currants. 2lbs. Suet. 3lbs. Sugar. 30ZS. Citron. 30ZS. Orange Peel. 20ZS. Lemon Peel. 2 teacupfuls Brandy. 4 tablespoonfuls Orange Marmalade
Cook this with the app: pantry check, scaling, and the assistant.