Estimated Nutrition (whole recipe, rough)
Counts 10 of 14 ingredients — the other 4 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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| 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 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Mace | not in our table | 0 |
| Brandy | not in our table | 0 |
| Pastry | 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 fresh beef
- one pound tongue
- one-half pound salt pork
- one pound large raisins
- one pound sultana raisins
- one pound currants
- one pint of rich stock
- one pint of boiled cider
- one tablespoonful salt
- 6 teaspoonfuls cinnamon
- one teaspoonful allspice
- one teaspoonful cloves
- one teaspoonful mace
- one teaspoonful nutmeg
- one-half pound citron
- two tablespoonfuls of brandy on the top
- one-half cups of chopped raw apples to each cup of the mince
- three-quarter pound
- three-quarter granulated sugar caramel
- two pastry
- salt
Directions
One pound fresh beef, one pound tongue, one-half pound salt pork (scalded) chopped very fine, one pound large raisins, seeded, one pound Sultana raisins, one pound currants, three-quarter pound "A" sugar, three-quarter granulated sugar caramel, one pint of rich stock, one pint of boiled cider, fruit juice or soft jelly, simmer till well blended. Add one tablespoonful salt, two
PASTRY. &6
teaspoonfuls cinnamon, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful mace, one teaspoonful nutmeg, one-half pound citron, shredded. Cool and taste; add more seasoning if liked. Pack in glass jars, pouring two tablespoonfuls of brandy on the top of each. AVhen ready to use, add two and one-half cups of chopped raw apples to each cup of the mince ; partly cook and put into the pies hot, adding lemon (grated rind and juice) and rose water, if liked.