British/Irishdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Mock Mince Pie
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
683Calories
4 gProtein
88 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein4.2 g
Carbohydrates88 g
Fiber2.7 g
Sugars58 g
Total Fat37 g
Saturated Fat22 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol134 mg
Sodium456 mg
Potassium945 mg
Calcium199 mg
Iron3.9 mg
Magnesium122 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C27 mg
Vitamin A298 mcg
Vitamin E1.3 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate20 mcg
Choline51 mg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 75. The excerpt below is the record exactly as published.
Mock Mince Pie Six soda biscuits, two cups cold water, one cup molasses, one cup brown sugar, one and a half cups melted butter, one cup chopped raisins, one cup currants, two eggs beaten light, one tablespoon cinnamon, one teaspoon nutmeg, one teaspoon cloves, one teaspoon salt, one teaspoon black pepper, wineglass of brandy or cider
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