Mincemeat
From Practical home cookery, 1906
Mincemeat will keep good for a long time if stored properly.
Presented as published in 1906. 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
10739Calories
58 gProtein
1543 gCarbs
441 gFat
Full nutrition (35 nutrients)
Calories10739 kcal
Protein58 g
Carbohydrates1543 g
Fiber39 g
Sugars1361 g
Total Fat441 g
Saturated Fat241 g
Monounsaturated Fat146 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol379 mg
Sodium375 mg
Potassium6200 mg
Calcium685 mg
Iron20 mg
Magnesium356 mg
Phosphorus1090 mg
Zinc9.7 mg
Copper2.2 mg
Manganese3.3 mg
Vitamin D0.1 mcg
Vitamin C834 mg
Vitamin A57 mcg
Vitamin E12 mg
Vitamin K38 mcg
Vitamin B62.3 mg
Vitamin B123.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.3 mg
Niacin (B3)14 mg
Folate82 mcg
Choline196 mg
Caffeine0 mg
Alcohol74 g
Water1575 g
As published
This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 79. The excerpt below is the record exactly as published.
mincemeat, and would recommend a trial of the following recipe : — Take three apples, three lemons, one pound of raisins, three- quarters of a pound of currants, one pound of suet, quarter of a pound of raw beef, two pounds of moist sugar, four ounces of mixed candied peel, quarter of a rind of a fresh orange, one tea-spoonful of powdered mixed spice composed of equal proportions of cloves, cinnamon, and nutmeg ; half a pint of brandy, and one glass of port wine
Cook this with the app: pantry check, scaling, and the assistant.