Rich Mince Meat

Name: Rich Mince Meat
Ingredients: one ox tongue; a pound of suet; a pound of currants; another of raisins; a pound and a quarter of sugar; half a pound of citron; eight large apples; a quart of water, or fruit juice; salt; a nutmeg; cinnamon; cloves; the juice and pulp of a lemon; the rind chopped fine

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

8674Calories

33 gProtein

1251 gCarbs

433 gFat

Full nutrition (34 nutrients)

Calories8674 kcal

Protein33 g

Carbohydrates1251 g

Fiber42 g

Sugars1057 g

Total Fat433 g

Saturated Fat238 g

Monounsaturated Fat143 g

Polyunsaturated Fat16 g

Omega-30.1 g

Cholesterol308 mg

Sodium507 mg

Potassium6647 mg

Calcium672 mg

Iron18 mg

Magnesium353 mg

Phosphorus955 mg

Zinc4.7 mg

Copper2.3 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C1179 mg

Vitamin A84 mcg

Vitamin E13 mg

Vitamin K41 mcg

Vitamin B61.8 mg

Vitamin B121.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)7.4 mg

Folate38 mcg

Choline130 mg

Caffeine0 mg

Water2680 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 35. The excerpt below is the record exactly as published.

RICH MINCE MEAT. TO one ox tongue, allow a pound of suet, a pound of currants, another of raisins, a pound and a quarter of sugar, half a pound of citron, eight large apples ; a quart of water, or fruit juice, salt, a nutmeg, cinnamon, cloves, the juice and pulp of a lemon, and the rind chopped fine

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