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Mincemeat for Mince Pies

Name: Mincemeat for Mince Pies
Yield: 10 servings
Ingredients: one pound of well-washed and picked currants; one pound of stoned raisins; one pound of finely-minced suet; a quarter of a pound of sugar; six ounces of candied peel; the juice and the grated rind of two lemons; three-quarters of a pint of brandy

From Mrs. Roundell's Practical cookery book, 1898

Serves 10

Keep well for several weeks.

Presented as published in 1898. 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

563Calories

2 gProtein

24 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories563 kcal

Protein2.1 g

Carbohydrates24 g

Fiber1.9 g

Sugars13 g

Total Fat43 g

Saturated Fat24 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.6 g

Cholesterol42 mg

Sodium13 mg

Potassium187 mg

Calcium51 mg

Iron1.1 mg

Magnesium15 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C104 mg

Vitamin A6.1 mcg

Vitamin E1.2 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate5.7 mcg

Choline8.6 mg

Caffeine0 mg

Alcohol11 g

Water76 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 342. The excerpt below is the record exactly as published.

Mincemeat for Mince Pies. — ( Family Betipe.)— One pound of well -washed and picked currants, one pound of stoned raisins, one pound of finely-minced suet, a quarter of a pound of sugar, six ounces of candied peel, the juice and the grated rind of two lemons, and three-quarters of a pint of brandy

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