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Mincemeat
From The Toronto Cook Book, 1915
Serves 4
The meat can be any cooked beef, veal, or mutton.
Presented as published in 1915. 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
584Calories
2 gProtein
146 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein1.8 g
Carbohydrates146 g
Fiber5.5 g
Sugars104 g
Total Fat1.6 g
Saturated Fat0.9 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium633 mg
Potassium496 mg
Calcium93 mg
Iron1.8 mg
Magnesium29 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A2.8 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate16 mcg
Choline16 mg
Caffeine12 mg
Water193 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 72. The excerpt below is the record exactly as published.
Mincemeat One cup cooked meat, two cups chopped apple, one-half cup seeded and chopped raisins, one cup jelly, marmalade or preserves, one lemon, one cup brown sugar, one teaspoon salt, one-half teaspoon cinnamon, one-half teaspoon allspice, one- half nutmeg, one-half cup strong coffee, one-quarter cup vinegar
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