Mincemeat
From Domestic and economical cookery recipes, 1897
Presented as published in 1897. 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
5507Calories
26 gProtein
941 gCarbs
218 gFat
Full nutrition (34 nutrients)
Calories5507 kcal
Protein26 g
Carbohydrates941 g
Fiber50 g
Sugars804 g
Total Fat218 g
Saturated Fat119 g
Monounsaturated Fat72 g
Polyunsaturated Fat8.2 g
Omega-30.1 g
Cholesterol154 mg
Sodium156 mg
Potassium4921 mg
Calcium742 mg
Iron14 mg
Magnesium274 mg
Phosphorus689 mg
Zinc3.6 mg
Copper1.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C732 mg
Vitamin A43 mcg
Vitamin E7 mg
Vitamin K27 mcg
Vitamin B61.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)6.1 mg
Folate54 mcg
Choline98 mg
Caffeine0 mg
Water844 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 44. The excerpt below is the record exactly as published.
Mincemeat Castor sugar j White of egg METHOD. Roll out the pastry to a quarter of an inch in thickness, and stamp out into rounds with a fluted cutter. The cutter should be a size larger than the patty pans. Place half of the rounds upon patty -pans, and put a little mincemeat in the centre of each round. Wet round the edges of the pastry, and cover with the remaining rounds, pressing the edges lightly together. Glaze with white of egg, and dust with castor sugar. Bake in a quick oven about twenty minutes. No. 318. MINCEMEAT. IRGREDIENTS. 1 lb. apples, peeled, cored, & chopped 1 lb. raisins, stoned and chopped fib. of currants, washed, dried, & picked \ lb. of suet, very finely chopped 1 lb. of moist sugar £ lb. of candied peel, finely shredded & and chopped 2 lemons, grated rind and juice
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Cook this with the app: pantry check, scaling, and the assistant.