MINCEMEAT

Name: MINCEMEAT
Ingredients: 1 lb. bulk mincemeat; 2 egg whites beaten and added; 1 cup nuts (black walnut); 1 cup raisins; 1 cup melted butter or shortening; 2 egg yolks; 1 teaspoon baking soda dissolved in 1 tablespoon hot water; 1 cup sugar; 2 cups flour

From The Gertrude Bobbitt Circle cook book, 1948

Submitted by Mrs. L. M. Sharpe

Presented as published in 1948. 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

4459Calories

63 gProtein

652 gCarbs

192 gFat

Full nutrition (34 nutrients)

Calories4459 kcal

Protein63 g

Carbohydrates652 g

Fiber8.5 g

Sugars324 g

Total Fat192 g

Saturated Fat109 g

Monounsaturated Fat52 g

Polyunsaturated Fat7.7 g

Omega-30.7 g

Cholesterol463 mg

Sodium1558 mg

Potassium3269 mg

Calcium248 mg

Iron20 mg

Magnesium218 mg

Phosphorus903 mg

Zinc3.7 mg

Copper1.7 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A1553 mcg

Vitamin E7.1 mg

Vitamin K22 mcg

Vitamin B61.4 mg

Vitamin B120.4 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)36 mg

Folate573 mcg

Choline61 mg

Caffeine0 mg

Water177 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 17. The excerpt below is the record exactly as published.

MINCEMEAT 1 lb. bulk mincemeat 2 egg whites beaten and added 1 cup nuts (black walnut) last 1 cup raisins 1 cup melted butter or shorten- 2 egg yolks ing 1 teaspoon baking soda dissolv- 1 cup sugar ed in 1 tablespoon hot water 1 teaspoon vanilla 2 cups flour

Cook this with the app: pantry check, scaling, and the assistant.