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Mincemeat
From Delta Gamma cook book, 1922
Serves 3
This recipe is attributed to Clara King Allen.
Presented as published in 1922. 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
564Calories
5 gProtein
118 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein5 g
Carbohydrates118 g
Fiber10 g
Sugars89 g
Total Fat12 g
Saturated Fat6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol61 mg
Sodium2389 mg
Potassium538 mg
Calcium137 mg
Iron2.7 mg
Magnesium45 mg
Phosphorus112 mg
Zinc0.8 mg
Copper0.3 mg
Manganese4.2 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A8.7 mcg
Vitamin E1 mg
Vitamin K14 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate20 mcg
Choline38 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 58. The excerpt below is the record exactly as published.
Mincemeat 3 bowls finely chopped meat (boiled beef) 5 bowls finely chopped apples 5 bowls sugar, or 4 sugar and 1 molasses 1 bowl vinegar 2 tablespoons cloves 1 bowl cider 1 tablespoon nutmeg 1 bowl chopped suet 1 tablespoon salt 2 bowls raisins 1 tablespoon pepper 2 tablespoons cinnamon 3 lemons (outside grated, and juice squeezed)
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