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Mincemeat (2)

Name: Mincemeat (2)
Yield: 6 servings
Ingredients: 12oz. of the lean part of boiled beef; 21b. of shred beef-suet; about lib. of apples; the grated rind of a lemon; lib. each of moist sugar; lib. each of cleaned currants; 1 teaspoonful of salt; mixed spice to flavour; 1 wineglassful of port; 2 wineglassfuls of brandy

From The encyclopaedia of practical cookery, 1892

Serves 6

Presented as published in 1892. 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

523Calories

10 gProtein

88 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein10 g

Carbohydrates88 g

Fiber2.7 g

Sugars84 g

Total Fat14 g

Saturated Fat5.6 g

Monounsaturated Fat6 g

Polyunsaturated Fat0.6 g

Cholesterol42 mg

Sodium424 mg

Potassium253 mg

Calcium32 mg

Iron1.3 mg

Magnesium16 mg

Phosphorus99 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A2 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate6.2 mcg

Choline4.2 mg

Caffeine0 mg

Alcohol2.8 g

Water121 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 535. The excerpt below is the record exactly as published.

lib. each of cleaned currants, Valencia raisins, pippins, boiled pickled ox-tongue, and flesh from calf’s feet, all finely chopped, also Jib. each of chopped beef-suet and can lied peel, Jib. of sugar, 1 teaspoonful of mixed spice, and moisten with 3 tumblerfuls of wine and brandy in equal proportions, and the strained juice of two lemons. (2) Finely chop 12oz. of the lean part of boiled beef, mix in 21b. of shred beef -suet, about lib. of apples, peeled and cored, the grated rind of a lemon, lib. each of moist sugar and cleaned currants, 1 teaspoonful of salt, and mixed spice to flavour; when these are thoroughly incorporated, moisten with 1 wineglassful of port and 2 wineglassfuls of brandy

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