Pear Mincemeat

Name: Pear Mincemeat
Ingredients: 7 lbs. pears (cored but not peeled); ly c. vinegar; 3 lbs. Sugar; 2 lbs. seedless raisins; 1 orange, juice and rind; 1 lemon, juice; 1 t. cinnamon; 1 t. allspice; 1 t. cloves; 1 t. nutmeg

From The Warrenton cook book, 1951

Presented as published in 1951. 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

9838Calories

42 gProtein

2564 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories9838 kcal

Protein42 g

Carbohydrates2564 g

Fiber141 g

Sugars2262 g

Total Fat12 g

Saturated Fat2.3 g

Monounsaturated Fat3 g

Polyunsaturated Fat3.6 g

Omega-30.1 g

Cholesterol0 mg

Sodium339 mg

Potassium10527 mg

Calcium909 mg

Iron23 mg

Magnesium570 mg

Phosphorus1291 mg

Zinc6.7 mg

Copper5.2 mg

Manganese5.7 mg

Vitamin D0 mcg

Vitamin C158 mg

Vitamin A33 mcg

Vitamin E5.1 mg

Vitamin K175 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)2 mg

Niacin (B3)12 mg

Folate271 mcg

Choline264 mg

Caffeine0 mg

Water3035 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 20. The excerpt below is the record exactly as published.

PEAR MINCEMEAT 7 lbs. pears (cored but not ly c. vinegar peeled) weigh after 3 lbs. Sugar grinding 1 t. cinnamon 2 lbs. seedless raisins 1 t. allspice 1 orange, juice and rind 1 t. cloves 1 lemon, juice 1 t. nutmeg

Cook this with the app: pantry check, scaling, and the assistant.