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Mincemeat

Name: Mincemeat
Yield: 5 servings
Ingredients: half a pound of raisins; half a pound of currants; half a pound of chopped beef-suet; ten or a dozen apples; a quarter of a pound of lean beef; one nutmeg; a teaspoonful of allspice; a quarter or half a pound of candied peel

From Cassell's dictionary of cookery, 1892

Serves 5

This recipe yields a rich mincemeat.

Presented as published in 1892. 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

409Calories

9 gProtein

95 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories409 kcal

Protein8.7 g

Carbohydrates95 g

Fiber10 g

Sugars67 g

Total Fat4.3 g

Saturated Fat2.1 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol15 mg

Sodium30 mg

Potassium942 mg

Calcium117 mg

Iron2.6 mg

Magnesium59 mg

Phosphorus171 mg

Zinc1.9 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C127 mg

Vitamin A14 mcg

Vitamin E0.8 mg

Vitamin K4.1 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate10 mcg

Choline34 mg

Caffeine0 mg

Water391 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 928. The excerpt below is the record exactly as published.

Mincemeat — Mix well together half a pound of i-aisins stoned and chopped small ; half a pound of currants washed ; half a pound of chopped beef-suet ; ten or a dozen apples peeled, cored, and chopped; a quarter of a pound of lean be^f , without skin or fat, boiled and chopped; one nutmeg grated, and a tea- spoonful of allspice ; a quarter or half a pound of candied peel

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