Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Cider | 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
- 3 pounds of lean boiled beef chopped fine
- 1-1/2 pounds of suet chopped fine
- 3 quarts of apples chopped not very fine
- 1 quart of stoned raisins
- 2 cupfuls of cleaned currants
- 1/4 pound of citron cut into thin slices
- 1 cupful of candied orange
- 1 teaspoonful each of cloves
- 1 tablespoonful of salt
- 1 cupful of molasses
- 3 cupfuls
- 3 cupfuls of brandy
- 1 cupful of sherry
- 1 cupful of cider
- half beef
- two oranges
- 2 nutmegs grated
- three layers as directed on page 451
Directions
3 pounds of lean boiled beef chopped fine, or half beef and half boiled tongue. 1-1/2 pounds of suet chopped fine. 3 quarts of apples chopped not very fine. 1 quart of stoned raisins. 2 cupfuls of cleaned currants. 1/4 pound of citron cut into thin slices. 1 cupful of candied orange and lemon peel shredded. 1 teaspoonful each of cloves, allspice and cinnamon. Grated zest and juice of two oranges and two lemons. 2 nutmegs grated. 1 tablespoonful of salt. 1 cupful of molasses. 3 cupfuls or sugar. 3 cupfuls of brandy. 1 cupful of sherry. 1 cupful of cider.
Mix the meat and suet together; then add all the dry ingredients and then the liquids. Pack in an earthen jar. It should stand several days before using, and will keep an indefinite time.
The pies should be made of good puff paste for the upper crust and tart paste for the under one, the edge having three layers as directed on page 451. The filling of mince meat should be one and a half inches thick. Paint the top crust with egg and trace with a pointed knife some simple design on it, cutting the paste very slightly. Bake for one hour and a quarter. Glaze the top by sifting a very little powdered sugar over it a few minutes before removing it from the oven.