gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mincemeat
From The home cook book, 1905
Serves 7
Presented as published in 1905. 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
713Calories
4 gProtein
92 gCarbs
32 gFat
Full nutrition (35 nutrients)
Calories713 kcal
Protein3.8 g
Carbohydrates92 g
Fiber3.6 g
Sugars63 g
Total Fat32 g
Saturated Fat17 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol22 mg
Sodium16 mg
Potassium768 mg
Calcium110 mg
Iron3 mg
Magnesium52 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C239 mg
Vitamin A18 mcg
Vitamin E1.9 mg
Vitamin K3.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate3.6 mcg
Choline9 mg
Caffeine0 mg
Alcohol11 g
Water218 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 185. The excerpt below is the record exactly as published.
MINCEMEAT Boil until tender a fresh beef tongue of good size. For this mincemeat use half of it. The half you use free from skin and chop very fine. Also chop fine a pound and a half of fresh beef suet and a pound and a half of good tart baking apples. To these ingredients add two pounds of currants washed clean and dried, half a pound of raisins seeded, half a pound of sugar, quarter of an ounce of mace, quarter of an ounce of grated nutmeg, an eighth of an ounce each of cinnamon and cloves, and half a pint of brandy
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.