Estimated Nutrition (whole recipe, rough)
Counts 16 of 21 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Cider | not in our table | 0 |
| Fruit | 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
- one pound suet
- ten pounds apples
- half pints brandy
- one quart sherry
- one cup vinegar
- one quart boiled cider
- one quart vinegar from pickled fruit
- one pound sliced citron
- half pounds brown sugar
- two pounds raisins
- three pounds currants
- one tablespoonful fine salt
- three tablespoonfuls cinnamon
- two tablespoonfuls cloves
- two tablespoonfuls allspice
- half teaspoon ginger
- half teaspoon white pepper
- four pounds of lean cold boiled beef
- one pound of suet chopped fine
- twelve pounds good cooking apples
- one-half pound citron sliced
- two pounds currants
- three pounds stoned raisins
- five pounds brown sugar
- three teaspoonfuls of ground cloves
- one teaspoonful of pepper
- one quart each of boiled cider
- two pounds lean meat
- two pounds raisins stoned
- one pound sultana raisins
- half pound citron
- one pint sherry
- one pint brandy
- one tablespoon salt
- one tablespoon cinnamon
- two teaspoons mace
- one teaspoon cloves
- one ounce mixed
- two pounds- lean beef
- three lemons
- three oranges
- one table- spoonful nutmeg
- one small tablespoonful mace
- one pints
- six table- spoonfuls of salt
- eight good sized apples
- two oranges
- two nut- megs
- one-half brandy
- cloves
- cinnamon
- mace
- pepper
- salt
Directions
Two pounds- lean beef, one pound suet, ten pounds apples (Rhode Island Greenings preferred), one and a half pints brandy, one quart sherry, one cup vinegar, one quart boiled cider, one quart vinegar from pickled fruit, grated rind and juice of three lemons, grated rind and juice of three oranges, one pound sliced citron, two and a half pounds brown sugar or fruit syrup, two pounds raisins, three pounds currants, one tablespoonful fine salt, three tablespoonfuls cinnamon, two tablespoonfuls cloves, two tablespoonfuls allspice, one table- spoonful nutmeg, one small tablespoonful mace, half teaspoon ginger, half teaspoon white pepper. Save water meat was 'cooked in to wet the mixture with. This will make twenty- one pints.
Mrs. Kemp. MINCE MEAT.
Four pounds of lean cold boiled beef, one pound of suet chopped fine and mixed. Add twelve pounds good cooking apples, also chopped ; one-half pound citron sliced, two pounds currants, three pounds stoned raisins, five pounds brown sugar, three teaspoonfuls of ground cloves, ten of ground cinnamon, five of ground mace, one teaspoonful of pepper, six table- spoonfuls of salt. Mix thoroughly, and add the juice and grated rind of three lemons, one quart each of boiled cider, molasses and brandy.
Mrs. A. 1,. Lankershim. MINCE MEAT.
Two pounds lean meat, one pound suet, eight good sized apples, two pounds raisins stoned, one pound Sultana raisins, one and a half pounds brown sugar, grated rind and juice of 'two oranges, same of lemon, half pound citron, one pint sherry, one pint brandy, one tablespoon salt, one tablespoon cinnamon, two teaspoons mace, one teaspoon cloves, two nut- megs. Boil the meat, and after chopping fine, add the suet and apple, also chopped fine. Dissolve the sugar in the wine and dried currants, one ounce mixed and ground spices, one-half brandy, add the rind and juice of oranges and lemons and the -spices. Pour this liquid over the meat.
Mrs. Von Schmidt.