Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Cider | not in our table | 0 |
| Water | not in our table | 0 |
| Brandy | 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 pound raw chopped beef
- 2 quarts sugar
- 1 gill molasses
- 3 pints meat
- 4 cups molasses
- 1 cup boiled cider
- 6 pints apple
- 2 cups cider
- 3 cups sugar
- 4 teaspoonfuls salt
- 2 pounds meat
- 4 pounds sugar
- 3 teaspoonfuls cloves
- 6 teaspoonfuls cinnamon
- 2 quarts cider
- 6 teaspoonfuls allspice
- a cup of cold water
- a pint of brandy
- three eggs
- one egg
- four layers of crust
- two eggs
- 2 lbs
- 2 level tablepoonfuls cinnamon
- two kettles
- 59 mince meat* 3 pints meat
- 2 nutmegs
- 4 nutmegs
- 3 glasses wine
- one cracker
Directions
Lemon Pie*
Juice and rind of a large lemon, i scant cup of sugar,
i dessertspoonful cornstarch. i dessertspoonful butter.
Yolks three eggs. I cup cold water. White one egg.
Put the juice and grated rind of the lemon into a dish, add a scant cup of sugar, the yolks of three eggs, the white of one, and a dessertspoonful of butter, stir all well together. Put a dessertspoonful of cornstarch into a cup of cold water, place on the fire and stir until thick, like custard, pour this into the other mixture, and beat all together. Line a pie-plate with pie crust, building up the edge with three or four layers of crust, wet between each crust, pour in the mixture and bake. When cooked remove from the oven and cover with a meringue, made of the whites of two eggs and a table- spoonful of sugar, return to the oven and brown.
MRS. E. D. BLACKWELL.
1 pound raw chopped beef.
2 lbs. apples, coarsely chopped. 2 quarts sugar.
% pound butter. % pound citron. % pound raisins. % pound currants. \% tablespoonfuls salt.
i pint suet, chopped fine, i pint boiled cider.
1 gill molasses.
2 level tablepoonfuls cinnamon. I level tablespoonful cloves.
I heaping teaspoonful mace, i nutmeg, grated.
Use two kettles. Cook the apples in sweet cider until an amber hue. Into the other kettle put the meat and all of the other ingredients, except the spices, and bring to a boil, then add the apples and spices and cook a few minutes. When cold add a pint of brandy.
MISS. M. D. WHITE.
Mince Meat*
3 pints meat, chopped fine.
4 cups molasses.
1 cup boiled cider.
4^ teaspoonfuls cinnamon.
2 nutmegs.
6 pints apple, chopped.
2 cups cider, plain.
3 cups sugar, teaspoonfuls cloves.
4 teaspoonfuls salt.
Measure meat and apples after chopping, slowly two hours.
MRS. D. S. WHEATLEY.
Mince Meat.
2 pounds meat. 4 pounds sugar. % pound butter.
3 teaspoonfuls cloves.
6 teaspoonfuls cinnamon.
4 nutmegs.
3 glasses wine.
2% pounds sweet apples.
^ pound suet.
2 quarts cider.
6 teaspoonfuls allspice.
i teaspoonful pepper.
i glass brandy.
Salt and one cracker.
Raisins stoned and chopped, and lemon.
if desired, citron
MRS. T. J. DEAVITT.