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Rich Mince Pies
From How we cook in Tennessee .., 1906
Serves 16
Recipe by Mrs. H. R. Lancaster.
Presented as published in 1906. 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
1171Calories
27 gProtein
123 gCarbs
62 gFat
Full nutrition (35 nutrients)
Calories1171 kcal
Protein27 g
Carbohydrates123 g
Fiber2.3 g
Sugars108 g
Total Fat62 g
Saturated Fat33 g
Monounsaturated Fat22 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol113 mg
Sodium89 mg
Potassium859 mg
Calcium75 mg
Iron4.2 mg
Magnesium52 mg
Phosphorus314 mg
Zinc6.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C115 mg
Vitamin A8.9 mcg
Vitamin E1.7 mg
Vitamin K4.8 mcg
Vitamin B60.8 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate9.9 mcg
Choline79 mg
Caffeine0 mg
Alcohol4.6 g
Water204 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 111. The excerpt below is the record exactly as published.
Rich Mince Pies. — Take four pounds beef chopped fine ; pick and chop fine two pounds suet, wash two pounds currants, one pound raisins, grate the peel of two lemons and put in the juice ; pound a spoonful of dried orange peel, slice one ounce citron, chop twelve large apples ; mix these together with three pounds sugar, half pint wine and same of brandy, and sweet cider to make it a proper thickness
Cook this with the app: pantry check, scaling, and the assistant.