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Mincemeat
From The Times cook book, no. 2, 1905
Serves 30
Much improved if warmed with a lump of sugar and brandy set alight when served.
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
430Calories
1 gProtein
44 gCarbs
25 gFat
Full nutrition (35 nutrients)
Calories430 kcal
Protein0.9 g
Carbohydrates44 g
Fiber1.6 g
Sugars41 g
Total Fat25 g
Saturated Fat14 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol18 mg
Sodium21 mg
Potassium152 mg
Calcium30 mg
Iron0.5 mg
Magnesium8.6 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A22 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1 mcg
Choline5.5 mg
Caffeine0 mg
Alcohol4.9 g
Water81 g
Estimated from matched ingredients across 30 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; mix well, then heat through; pack in jars or cans. NO. 125. MINCEMEAT. Miss Florence Pow- nall, Box 444, San Pedro, Cal.— One and three- fourths pounds finely chopped suet, three- fourths pound mixed candied peels, citron, lemon and orange, cut fine; three packets raisins, two packets currants, one and a half pounds brown sugar; grated rini and juice of three lemons, five pounds good hard apples, after they are peeled and cored; ground cin- namon, ground cloves and nutmeg, each about a tablespoon or to taste; about one pint brandy
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