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Mincemeat, with Beef
From Cassell's dictionary of cookery, 1892
Serves 30
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
540Calories
5 gProtein
67 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories540 kcal
Protein5.3 g
Carbohydrates67 g
Fiber2 g
Sugars56 g
Total Fat30 g
Saturated Fat16 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol31 mg
Sodium27 mg
Potassium412 mg
Calcium44 mg
Iron1.5 mg
Magnesium25 mg
Phosphorus88 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C61 mg
Vitamin A4.3 mcg
Vitamin E0.8 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate4.6 mcg
Choline16 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 30 servings.
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, with Beef. — Stone and cut two pounds of raisins (Valencias), wash and dry two pounds of currants, mince one pound of lean beef, free from skin and gristle, chop two pounds of beef suet very fine, add two 2>ounds of moist sugar. Cut into small pieces sLx ounces of mixed candied peel — -orange, citron, and lemon. Pare and core a pound of apples, grate a small nutmeg and the lind of two lemons, squeeze the juice of one, add a full tea- spoonful of allspice, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.