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Mock Mince Meat
From The household (of the Detroit free press), 1886
Serves 16
Good for 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
1428Calories
5 gProtein
180 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories1428 kcal
Protein5.2 g
Carbohydrates180 g
Fiber8.3 g
Sugars157 g
Total Fat81 g
Saturated Fat45 g
Monounsaturated Fat27 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol58 mg
Sodium38 mg
Potassium903 mg
Calcium96 mg
Iron2.5 mg
Magnesium51 mg
Phosphorus128 mg
Zinc0.7 mg
Copper0.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A4.2 mcg
Vitamin E1.7 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate10 mcg
Choline24 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 455. The excerpt below is the record exactly as published.
MOCK MINCE MEAT. Of the best apples, six pounds, pared, cored and minced ; of fresh suet and raisins, stoned, each three pounds, likewise minced ; to these add of mace and cinnamon one-quarter ounce of each, eight cloves in finest powder, three pounds of finest powdered sugar, juice of two lemons, half a pint of port wine, rinds of four lemons
Cook this with the app: pantry check, scaling, and the assistant.