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Mincemeat Royal

Name: Mincemeat Royal
Yield: 1 servings
Ingredients: an ounce of clarified butter; the yolks of four eggs; two tablespoonfuls of pounded sugar; the grated rind and strained juice of a large lemon; half a pound of rich mincemeat

From Cassell's dictionary of cookery, 1892

Serves 1

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

1036Calories

7 gProtein

143 gCarbs

53 gFat

Full nutrition (33 nutrients)

Calories1036 kcal

Protein7 g

Carbohydrates143 g

Fiber8.7 g

Sugars92 g

Total Fat53 g

Saturated Fat23 g

Monounsaturated Fat11 g

Polyunsaturated Fat7.7 g

Cholesterol85 mg

Sodium578 mg

Potassium599 mg

Calcium76 mg

Iron4 mg

Magnesium40 mg

Phosphorus111 mg

Zinc0.6 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A3.3 mcg

Vitamin E0.5 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate63 mcg

Choline21 mg

Caffeine0 mg

Water174 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 930. The excerpt below is the record exactly as published.

Mincemeat Royal. — To an ounce of clarified butter add the yolks of four eggs, and beat in two table-spoonfuls of pounded sugar, with the grated rind and strained juice of a large lemon. Mix these ingredients with half a pound of rich mincemeat

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