Mincemeat
From Dainty dinners and dishes for Jewish families, 1907
A little melted fat over the top of the jar is a good preservative.
Presented as published in 1907. 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
8958Calories
49 gProtein
1341 gCarbs
432 gFat
Full nutrition (34 nutrients)
Calories8958 kcal
Protein49 g
Carbohydrates1341 g
Fiber68 g
Sugars1092 g
Total Fat432 g
Saturated Fat238 g
Monounsaturated Fat143 g
Polyunsaturated Fat16 g
Omega-30.1 g
Cholesterol308 mg
Sodium410 mg
Potassium9804 mg
Calcium1559 mg
Iron26 mg
Magnesium536 mg
Phosphorus1350 mg
Zinc6.5 mg
Copper3.3 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C1210 mg
Vitamin A71 mcg
Vitamin E13 mg
Vitamin K51 mcg
Vitamin B63.5 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2 mg
Niacin (B3)13 mg
Folate86 mcg
Choline176 mg
Caffeine0 mg
Water1201 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 55. The excerpt below is the record exactly as published.
MINCEMEAT. 1 lb. apples. 1 lb. raisins. 1 lb. sultanas. 1 lb. currants. 1 lb. suet. f lb. mixed peel. 1 lb. brown sugar. 1 lemon. Allspice. 1 wineglassful brandy or rum
Cook this with the app: pantry check, scaling, and the assistant.