Mincemeat
From The exhibition cookery book, 1900
Presented as published in 1900. 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
2624Calories
15 gProtein
421 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories2624 kcal
Protein15 g
Carbohydrates421 g
Fiber22 g
Sugars325 g
Total Fat114 g
Saturated Fat62 g
Monounsaturated Fat36 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol77 mg
Sodium81 mg
Potassium2864 mg
Calcium480 mg
Iron18 mg
Magnesium231 mg
Phosphorus406 mg
Zinc3.3 mg
Copper1.1 mg
Manganese15 mg
Vitamin D0 mcg
Vitamin C330 mg
Vitamin A37 mcg
Vitamin E4.4 mg
Vitamin K25 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.1 mg
Folate27 mcg
Choline56 mg
Caffeine0 mg
Water462 g
As published
This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 40. The excerpt below is the record exactly as published.
8 ozs. apples 6 ozs. sugar 6 ozs. currants 4 ozs. suet i oz. mixed spice MINCEMEAT. 6 ozs. raisins 4 ozs. figs I 'oz. ground ginger Bind and juice of 1 lemon
Cook this with the app: pantry check, scaling, and the assistant.