Mincemeat for Mince Pies

Name: Mincemeat for Mince Pies
Ingredients: 2.5 lbs. of raisins; 2.5 lbs. of currants; 2.5 lbs. of suet; 2.5 lbs. of apples; 2 lbs. of sugar; 1.5 lbs. of orange peel; 1 oz. of allspice; 2 sticks of cinnamon; 1 bottle of sherry; 1.5 pints of brandy

From Savouries and sweets suitable for luncheons and dinners, 1886

One lb. weight of mincemeat will make 18 mince pies.

Presented as published in 1886. 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

20135Calories

85 gProtein

2322 gCarbs

1082 gFat

Full nutrition (35 nutrients)

Calories20135 kcal

Protein85 g

Carbohydrates2322 g

Fiber144 g

Sugars1767 g

Total Fat1082 g

Saturated Fat596 g

Monounsaturated Fat359 g

Polyunsaturated Fat40 g

Omega-30.2 g

Cholesterol771 mg

Sodium619 mg

Potassium15090 mg

Calcium2698 mg

Iron49 mg

Magnesium932 mg

Phosphorus2282 mg

Zinc13 mg

Copper5.5 mg

Manganese7.5 mg

Vitamin D0 mcg

Vitamin C3060 mg

Vitamin A309 mcg

Vitamin E32 mg

Vitamin K87 mcg

Vitamin B64.7 mg

Vitamin B123.1 mcg

Thiamin (B1)3 mg

Riboflavin (B2)3.1 mg

Niacin (B3)23 mg

Folate283 mcg

Choline228 mg

Caffeine0 mg

Alcohol222 g

Water3075 g

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 19. The excerpt below is the record exactly as published.

Mincemeat for Mince Pies. i To LAST FOR Several Months. — 2J lbs. of raisins; 2J lbs.' of currants ; 2^ lbs. of suet:. 2j lbs. of apples ; 2 lbs. off sugar ; 1 J lbs. of orange peel ; 1 oz. of allspice : 2 sticks o£ cinnamon ; 1 bottle of sherry

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