Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Meat | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pounds lean
- six pounds tart apples
- six pounds sugar
- one pint molasses
- four pounds seeded raisins
- three pounds currants
- one-half pound citron shredded fine
- three pints sweet cider
- three pints jdoiled cider
- one quart of the stock in which the meat was cooked
- three tablespoon powdered cinnamon
- one teaspoonful each white pepper
- three pints tart jelly
- one family
- two tablespoon- fuls each of salt
- cinnamon
- salt
- cloves
- white pepper
- mace
- allspice
- nutmeg
Directions
One of the best and richest of mince meats is this, that has been in constant use in one family for more than a generation.
Chop fine in a meat chopper three pounds lean, tender cooked beef. The meat may be of roast beef or beef's tongue, which is used for the richest form of mince meat, or it can be from the round of beef, which is quite good enough for this purpose. Add to the meat a pound and a quarter of suet,- freed from strings and chopped fine, six pounds tart apples, Spitzen- bergs or nice Greenings, chopped in coarse bits ; six pounds sugar, one pint molasses, four pounds seeded raisins, three pounds currants, well washed and thoroughly dried, one-half pound citron shredded fine, three pints sweet cider, three pints JDoiled cider, one quart of the stock in which the meat was cooked, three tablespoon powdered cinnamon, two tablespoon- fuls each of salt and powdered cloves, one teaspoonful each white pepper, mace, allspice and "nutmeg, three pints tart jelly, and as much more juice of preserves or jelly as the housekeeper may elect. Rose water may be added at the last if desired, and a quarter of a pound each candied orange or lemon peel are an
WILLIAMS PUBLIC LIBRARY ASSOCIATION 213
improvement. Chopped prunes are another excellent addition, as also cold coffee or any fruit juices that have commenced to ferment, but not moldy. This mince meat may be scalded or packed away in glass jars without cooking, its richness in- suring its keeping. This should be allowed to ripen at least two weeks before using, and will last the average sized family from Thanksgiving until late spring. — John Langowsky, Fray Marcus Hotel, Williams, Ariz.