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Mock Mince Pie
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
889Calories
7 gProtein
210 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories889 kcal
Protein7 g
Carbohydrates210 g
Fiber4.9 g
Sugars150 g
Total Fat6.1 g
Saturated Fat1.5 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol124 mg
Sodium214 mg
Potassium2220 mg
Calcium301 mg
Iron10 mg
Magnesium295 mg
Phosphorus173 mg
Zinc1 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0.7 mcg
Vitamin C3.4 mg
Vitamin A53 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate35 mcg
Choline115 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 357. The excerpt below is the record exactly as published.
MOCK MINCE PIE.— 8 crackers, rolled fine, 2 eggs. 1 cup of sugar, ^ cup of vinegar, 1 cup of molasses, J/^ cup of boiling water, 1 cup of chopped raisins, cloves, cassia, nutmeg
Cook this with the app: pantry check, scaling, and the assistant.