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Mincemeat
From Cookery for every household, 1914
Serves 10
This mincemeat will keep for a year. If it becomes dry, add more wine or spirit.
Presented as published in 1914. 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
773Calories
6 gProtein
89 gCarbs
31 gFat
Full nutrition (35 nutrients)
Calories773 kcal
Protein6 g
Carbohydrates89 g
Fiber7.5 g
Sugars70 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol15 mg
Sodium13 mg
Potassium538 mg
Calcium142 mg
Iron2.2 mg
Magnesium74 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A7.6 mcg
Vitamin E5.1 mg
Vitamin K3.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate18 mcg
Choline18 mg
Caffeine0 mg
Alcohol22 g
Water145 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 591. The excerpt below is the record exactly as published.
Mincemeat £ lb. suet. | lb. Valencia raisins. | lb. sultana raisins. | lb. currants. | lb. figs. | lb. apples. 1 lb. sugar. 2 table-sps. marmalade. 3 oz. citron peel. 3 oz. lemon peel. 3 oz. orange peel. 6 oz. sweet almonds. 1 dessert - sp. mixed spices. Rind and juice of 2 lemons. 2 glasses of brandy. 1 glass of rum
Cook this with the app: pantry check, scaling, and the assistant.