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Mincemeat
From Mrs. Roundell's Practical cookery book, 1898
Serves 7
Presented as published in 1898. 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
786Calories
3 gProtein
33 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories786 kcal
Protein2.6 g
Carbohydrates33 g
Fiber3.4 g
Sugars18 g
Total Fat61 g
Saturated Fat34 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.2 g
Cholesterol44 mg
Sodium8.5 mg
Potassium299 mg
Calcium77 mg
Iron1.5 mg
Magnesium22 mg
Phosphorus57 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C164 mg
Vitamin A8.8 mcg
Vitamin E1.7 mg
Vitamin K2.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.9 mcg
Choline7.2 mg
Caffeine0 mg
Alcohol16 g
Water133 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 342. The excerpt below is the record exactly as published.
one pound of stoned raisins, one pound of finely-minced suet, a quarter of a pound of sugar, six ounces of candied peel, the juice and the grated rind of two lemons, and three-quarters of a pint of brandy. Mix all thoroughly together, put the mincemeat
Cook this with the app: pantry check, scaling, and the assistant.