Mincemeat
From Berridge House recipe 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
3778Calories
22 gProtein
484 gCarbs
216 gFat
Full nutrition (34 nutrients)
Calories3778 kcal
Protein22 g
Carbohydrates484 g
Fiber21 g
Sugars376 g
Total Fat216 g
Saturated Fat119 g
Monounsaturated Fat72 g
Polyunsaturated Fat7.9 g
Omega-30.1 g
Cholesterol154 mg
Sodium174 mg
Potassium4453 mg
Calcium487 mg
Iron11 mg
Magnesium236 mg
Phosphorus650 mg
Zinc3 mg
Copper1.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C433 mg
Vitamin A32 mcg
Vitamin E6.4 mg
Vitamin K26 mcg
Vitamin B61.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.9 mg
Folate22 mcg
Choline73 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from Berridge House recipe book (1910), page 18. The excerpt below is the record exactly as published.
Mincemeat \ lb. raisins, \ lb. sultanas, \ lb. apples, \ lb. suet, 2 oz. peel, i lemon, i wineglassful of brandy, | teaspoonful of ginger, \ teaspoonful of cinnamon, 2 oz. brown sugar, l teaspoonful of mixed spice, nutmeg, pinch of salt, % lb. currants. Method. — Stone and chop the raisins, rub and pick the sultanas, wash, pick and dry the currants. 56 COOKERY RECIPES Chop the suet and peel finely. Peel and chop the apples. Grate the lemon-rind thinly. Strain the juice and mix everything thoroughly. Put into jars. Place over a cover dipped in brandy, and cover with parchment paper till required. Christmas Pudding 6 oz. breadcrumbs, f lb. minced raisins, £ lb. currants, i oz. each citron, lemon
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Cook this with the app: pantry check, scaling, and the assistant.