Estimated Nutrition (whole recipe, rough)
Counts 17 of 22 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Brandy | not in our table | 0 |
| Cider | not in our table | 0 |
| Water | 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
- 1 tablespoon butter to each quart
- 1 quart of strained pumpkin
- 1 cup sugar
- 1 tablespoon ginger
- 1 gill brandy
- 1 gallon of cider
- 1 quart each of canned peaches
- 1 cup of new orleans molasses
- 1 teaspoon each of cloves
- 2 pounds of lean fresh beef
- 1 pound beef suet clean from threads
- 5 pounds apples
- 4 pounds raisins
- 1 tablespoon each of salt
- 2 tablespoons cinnamon
- 4 quarts cider
- 1 teacup water
- 1 table- spoon flour to each quart
- 6 well beaten eggs
- 5 lbs
- 2 lbs
- 2 oranges
- 2 lemons
- 1 peck apples
- 2 crusts
- mace
- ginger
- nutmeg
- salt
- cloves
- allspice
- cinnamon
Directions
"Colonial Recipes."
Pare and cut into pieces a good pumpkin. Put into a porce- lain kettle with 1 teacup water, cover and steam till tender. While hot add 1 tablespoon butter to each quart. Press through a col- ander, draining ofif the water. Sprinkle over it while hot 1 table- spoon flour to each quart. Take 1 quart of strained pumpkin, add 6 well beaten eggs, 1 cup sugar, \ teaspoon mace, 1 tablespoon ginger, \ nutmeg and 1 gill brandy. Line the pans with a good, rich paste, pour in the mixture, put strips of paste across, and bake % hour in a quick oven.
MINCE MEAT, NO. 1.
Mrs. N. B. H. Gardner.
5 lbs. of neck beef, 2 lbs. of suet, 2 lbs. of raisins, 2 lbs. of currants, ^ lb. of citron, 2 lbs. granulated sugar, 1 gallon of cider, juice and yellow rind of 2 oranges, juice of 2 lemons, 1 peck apples, 1 quart each of canned peaches, pears, cherries and grapes, 1 cup of New Orleans molasses, 1 teaspoon each of cloves, cinna- mon, allspice and nutmeg.
Boil meat till very tender and chop fine. Chop apples and suet fine, and mix with the meat, and add all the other ingredients. If sealed in glass jars, will keep indefinitely.
MINCE MEAT, NO. 2.
Mrs. H. D. Ross.
Take 2 pounds of lean fresh beef, boil until tender and chop fine. Pick 1 pound beef suet clean from threads, and chop very fine. Pare and chop 5 pounds apples, and stone and chop 4 pounds raisins. Chop \ pound citron. Mix all together, adding 2\ pounds brown sugar, 1 tablespoon each of salt, cloves and allspice, and 2 tablespoons cinnamon. Lastly add 4 quarts cider. Cover closely in a jar and keep in a cool place. Make with 2 crusts.