gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mincemeat
From The Times cook book, no. 2, 1905
Serves 20
Use liquor in which beef was boiled for mixing.
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
1201Calories
23 gProtein
170 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1201 kcal
Protein23 g
Carbohydrates170 g
Fiber6.4 g
Sugars147 g
Total Fat52 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol91 mg
Sodium362 mg
Potassium2954 mg
Calcium378 mg
Iron10 mg
Magnesium387 mg
Phosphorus342 mg
Zinc5.9 mg
Copper1 mg
Manganese3 mg
Vitamin D0.1 mcg
Vitamin C91 mg
Vitamin A10 mcg
Vitamin E1.5 mg
Vitamin K6.4 mcg
Vitamin B61.6 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate11 mcg
Choline88 mg
Caffeine0 mg
Water341 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 104. The excerpt below is the record exactly as published.
MINCEMEAT. (Original.) Mrs. E. A. Stickney, 1028 South Hill street, Los Angeles. — Four pounds lean beef; two pounds beef suet; eight pounds chopped apples; two pounds raisins; two pounds of currants; one teaspoon red pepper; two teaspoons salt; two teaspoons cloves, four tablespoons cinnamon, four nutmegs, grated; use liquor in which beef was boiled for mixing, and one quart good cider vinegar; two quarts molasses
Cook this with the app: pantry check, scaling, and the assistant.