Try this Mincemeat for Pies, Mrs. Fitzhugh Lees recipe, or contribute your own.
Suggest a better descriptionSimmer the meat gently until tender and when perfectly cold, chop it fine. Stone the raisins, shred the citron, pare, core and chop the apples. Chop the suet fine. Mix the dry ingredients, then add the juice and rinds of oranges and lemons. Pack in a stone jar, cover close and keep cool. This mincemeat will keep all winter The rule is an old one and said to have come from the Custis family in the beginning. According to Virginia tradition, the Widow Custis who became Mrs. Washington, made famous mince pies. NOTES : From an old cook book which bears no identifications as to author, title, or date is this recipe by Mrs. Fitzhugh Lee. Recipe by: The Southern Cookbook by Marion Brown, 1953 Posted to EAT-L Digest 11 Mar 97 by Sharon
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Serving Size: 1 Serving (8312g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 13580 | ||
Calories from Fat: 1617 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 179.6g | 239 % | |
Saturated Fat 68.8g | 344 % | |
Monounsaturated Fat 73.7g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 598.8mg | 184 % | |
Sodium 1308.1mg | 45 % | |
Potassium 19423.4mg | 511 % | |
Total Carbohydrate 2960.9g | 871 % | |
Dietary Fiber 128g | 512 % | |
Sugars, other 2832.9g | ||
Protein 240.9g | 344 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13580
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