pescatariannut-freeegg-freesoy-freefish-free
Mock Mince Pie
From The Monmouth Baptist ladies' cook book, 1907
Serves 32
Presented as published in 1907. 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
88Calories
0 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein0.2 g
Carbohydrates16 g
Fiber0.5 g
Sugars11 g
Total Fat2.9 g
Saturated Fat1.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.2 mg
Sodium7.6 mg
Potassium207 mg
Calcium27 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus9.6 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A23 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.2 mcg
Choline2.2 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 65. The excerpt below is the record exactly as published.
one teaspoon each of cin- namon and cloves, one nutmeg erated, one pound rais- ins, from half to a pound of currants, one-fourth pound citron cut fine, one quart cider or grape juice, and sugar and salt to taste. Have all the ingredients cold before mixing together. Can be kept in a stone jar without sealing. MINCE MEAT. (ELEGANT). Mrs. Guy Stapp, Chicago. One pound finely chopped apples, one grated nut- meg, one pound cold roast beef (chopped), one pound Tanti currants, one-eighth ounce cloves, one-half pound raisins (stoned and chopped), one-eighth ounce allspice, one pound beef suet (chopped), one table- spoon salt, three-quarters pound of mixed citron and candied orange, one grated rind and juice of three lemons, one pound fine sugar, one pint boiled cider. Stir ten minutes, put in a deep jar. Keep several days before using and take the required quantity from the bottom of the jar. Thin a little more if necessary. MINCE MEAT. Miss Ida Armsby. Four pounds meat, one and one-half pounds of suet. As much apple as both suet and meat, three pounds raisins, one pound citron, one and one-half pounds figs, two nutmegs, ten cents of cinnamon, fivTe cents cloves, one teaspoon of pepper, four pints of New Orleans molasses, four pints C sugar, juice of two lemons, one cup of vinegar, two and one-half quarts boiled cider, two tablespoons salt. Boil one hour. MOCK MINCE PIE. Mrs. San Delong. Six soda crackers rolled fine, one cup molasses, one PIES 137 cup hot water, half cup sugar, half cup vinegar, half cup melted butter, one cup chopped raisins, one tea- spoon each of clove
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