Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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
- 2 pounds of lean beef
- 1 quart of apples measured after chopping
- 3 cups of raisins
- 2 teaspoons of salt
- 1 pound of suet
- 1 cup of currants
- 14 cup of candied lemon peel
- 1 cup of sugar
- 1 teaspoon of cinnamon
- 1 cup of cider
- two cups of hard cider may be used in place of brandy
- 1 lemon
- 1 orange
- orange peel
- salt
Directions
2 pounds of lean beef. 1 quart of apples measured after chopping, 3 cups of raisins, % pound of citron, % cup of candied orange peel, i^ cup of molasses, grated rind and juice of 1 lemon, grated rind and juice of 1 orange, 2 teaspoons of salt, % teaspoon of cloves, V2 cup of brandy, 1 pound of suet, 1 cup of currants, % cup of candied fruit, 14 cup of candied lemon peel, 1 cup of sugar, 1 teaspoon of cinnamon, V2 teaspoon of allspice, y2 cup of sherry, 1 cup of cider. Chop the beef and suet very fine and mix. Add the chopped apples. Seed the raisins, chop the candied fruit, candied lemon and orange peel and slice the citron Add to the meat and suet with the currants, spices and salt. Mix and add the sugar, molasses, lemon and orange juice; when well mixed add the brandy, sherry and cider. It should stand several days before using to ripen or blend, and should keep all the winter. Two cups of hard cider may be used in place of brandy and sherry, and the quantities of beef, suet and apples may be doubled to the amount of fruit given if desired. If this is done, be careful to add sufficient moistening, and remember that the liquor is added to keep the mince meat, not especially flavoring, as the quantity is so small that this is disseminated in cooking.