Mincemeat
From Canadian cook book, 1924
This amount makes 2 pies.
Presented as published in 1924. 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
2237Calories
14 gProtein
323 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories2237 kcal
Protein14 g
Carbohydrates323 g
Fiber23 g
Sugars252 g
Total Fat114 g
Saturated Fat63 g
Monounsaturated Fat38 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol80 mg
Sodium91 mg
Potassium2829 mg
Calcium340 mg
Iron8.9 mg
Magnesium154 mg
Phosphorus395 mg
Zinc2 mg
Copper1 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C159 mg
Vitamin A18 mcg
Vitamin E3.2 mg
Vitamin K20 mcg
Vitamin B60.8 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate21 mcg
Choline58 mg
Caffeine0 mg
Water505 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 100. The excerpt below is the record exactly as published.
MINCEMEAT 2 c. chopped apples. 1^ c. raisins. ^ c. currants. ]4 c. citron peel, sHced. }/2 c. chopped suet. }/^io %Q. sugar. 2 T. mixed spice. 3 tb. rich fruit juice
Cook this with the app: pantry check, scaling, and the assistant.