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Mincemeat for Banbury Cakes
From The encyclopaedia of practical cookery, 1892
Serves 2
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
745Calories
3 gProtein
118 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein3.2 g
Carbohydrates118 g
Fiber4.5 g
Sugars92 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat1.2 g
Cholesterol19 mg
Sodium117 mg
Potassium480 mg
Calcium107 mg
Iron2.4 mg
Magnesium55 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C207 mg
Vitamin A15 mcg
Vitamin E1.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline5.3 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 539. The excerpt below is the record exactly as published.
Mincemeat for Banbury Cakes.— Thoroughly wash and dry Jib. of currants, and mix with them 2oz. of finely-chopped beef-suet, Jib. of finely-shred mixed candied peel, 3oz. of crushed ratafias, 1 teaspoonful of grated lemon-peel, and a small quantity of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.