Mincemeat

Name: Mincemeat
Ingredients: | lb. of suet; 1 lb. of apples; 1 lb. of currants; | lb. of sugar; a little treacle

From Cookery for busy lives and small incomes, 1890

If a better mincemeat is liked, use with the above ingredients quarter pound of candied peel and the grated rind of two lemons.

Presented as published in 1890. 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

5250Calories

14 gProtein

354 gCarbs

430 gFat

Full nutrition (33 nutrients)

Calories5250 kcal

Protein14 g

Carbohydrates354 g

Fiber5.9 g

Sugars272 g

Total Fat430 g

Saturated Fat237 g

Monounsaturated Fat143 g

Polyunsaturated Fat15 g

Cholesterol308 mg

Sodium43 mg

Potassium1946 mg

Calcium283 mg

Iron8.2 mg

Magnesium132 mg

Phosphorus386 mg

Zinc2.5 mg

Copper0.6 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C839 mg

Vitamin A64 mcg

Vitamin E12 mg

Vitamin K19 mcg

Vitamin B60.6 mg

Vitamin B121.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.9 mg

Folate4.5 mcg

Choline41 mg

Caffeine0 mg

Water783 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 24. The excerpt below is the record exactly as published.

mincemeat. 90 COOKERY FOR SMALL INCOMES Treacle Tart Ingredients. — Pastry, treacle, bread crumbs, or coarse oatmeal. Method. — Line a tart or baking- tin with pastry, trimming it round the sides ; pour treacle over and sprinkle with bread crumbs or coarse oatmeal. Bake until the pastry is cooked. Paste Sandwiches Ingredients. — Pastry, apples, currants, sugar. Method. — Divide some paste into two parts ; roll them out thinly. With the one cover the bottom of a greased baking-tin, and cover it with apples peeled and finely sliced, and strew over these currants, which have been washed and dried, and moist sugar ; cover with the other piece of pastry, and bake in a moderately quick oven for about fifteen or twenty minutes ; then cut into squares. Mince Pies Ingredients. — Mincemeat, flaky crust. Method. — Roll out the pastry, reverse a large breakfast cup on it, or a small basin, and with a sharp knife cut into rounds. Keep the first rollings for the top of the pies, as the second will not be so light. Lay half the rounds on greased patty-pans, wet round the edges with water, lay a heap of mincemeat in the centre, put on the covers, and bake in a quick oven for fifteen or twenty minutes. If wished glazed, wet with a little water and sprinkle with crushed lump sugar a little time before the pastry is cooked. PASTRY 91 If no patty-pans are at hand, they can be made without, but the shape will not be so good. Mincemeat Ingredients. — | lb. of suet, 1 lb. of apples, 1 lb. of currants, | lb. of sugar, a little treacle

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Cook this with the app: pantry check, scaling, and the assistant.