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Mincemeat— No. 1
From Cooking for profit, 1886
Serves 20
Cost of material is approximately $2.40.
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
1672Calories
21 gProtein
66 gCarbs
146 gFat
Full nutrition (34 nutrients)
Calories1672 kcal
Protein21 g
Carbohydrates66 g
Fiber2.7 g
Sugars48 g
Total Fat146 g
Saturated Fat79 g
Monounsaturated Fat49 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol159 mg
Sodium89 mg
Potassium922 mg
Calcium99 mg
Iron4.3 mg
Magnesium56 mg
Phosphorus249 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C128 mg
Vitamin A11 mcg
Vitamin E2.9 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate2.7 mcg
Choline15 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 14. The excerpt below is the record exactly as published.
Mincemeat— No. 1 8 cups minced beef — 2 pounds. 12 cups minced suet — 3 pounds. 12 cups currants — 1 pounds. 12 cups chopped apples — 3 pounds. 2 heaped cups raisins — 1 pound. 2 heaped cups brown sugar — 1 pound. 2 heaped tablespoons mixed ground spices — cinnamon, alspice and cloves. 4 cups orange and lemon rinds boiled tender and chopped — l-J pounds. 2 cups common bran ly — 1 pint. 14 cups cider
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