Mincemeat
From The Federation cook book, 1910
Presented as published in 1910. 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
5077Calories
24 gProtein
1028 gCarbs
112 gFat
Full nutrition (34 nutrients)
Calories5077 kcal
Protein24 g
Carbohydrates1028 g
Fiber36 g
Sugars890 g
Total Fat112 g
Saturated Fat61 g
Monounsaturated Fat36 g
Polyunsaturated Fat5.1 g
Omega-30.1 g
Cholesterol77 mg
Sodium477 mg
Potassium15479 mg
Calcium1922 mg
Iron47 mg
Magnesium1925 mg
Phosphorus1001 mg
Zinc5.4 mg
Copper5.1 mg
Manganese16 mg
Vitamin D0 mcg
Vitamin C510 mg
Vitamin A47 mcg
Vitamin E5.3 mg
Vitamin K28 mcg
Vitamin B65.8 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate37 mcg
Choline182 mg
Caffeine0 mg
Water2171 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 16. The excerpt below is the record exactly as published.
Mincemeat 1 quart chopped apples 1 fourth Ib. suet 2 teacups molasses 1 half Ib. currants 1 quart of cider 1 pint of meat Grated rind of 1 lemon 1 Ib. raisins 1 quarter Ib. of citron cut fine One large teaspoonful each of cinnamon, cloves and nutmeg, sugar and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.