The CWI Cookbook

3 lb. lean beef
2 lb. beef suet
1 tbs. salt
6 lb. apples
4 lb. raisins
2 lb. currants
1 tsp. cinnamon, ground
1 tbs. nutmeg
1/2 tsp. cloves
mace
1 lb. brown sugar
1 qt. Madeira wine
1/2 lb. citron, cut up

Boil three pounds of lean beef till tender, and when cold chop it fine. Chop two pounds of clear beef suet and mix the meat, sprinkling in a tablespoonful of salt. Pare, core and chop fine six pounds of good apples; stone four pounds of raisins and chop them; wash and dry two pounds of currants; and mix them all well with the meat. Season with powdered cinnamon one spoonful, a powdered nutmeg, a little mace and a few cloves pounded, and one pound of brown sugar–add a quart of Madeira wine and half a pound of citron cut into small bits. This mixture, put down in a stone jar and closely covered, will keep several weeks. It makes a rich pie for Thanksgiving and Christmas.

From The Good Housekeeper by Sarah Josepha Hale, 1841

Comment: As might be expected from a receipt calling for more than 20 pounds of ingredients, this is not a recipe for a single pie. Mince recipes–of which there are a huge number of variants–were made up in one marathon cooking session and then packed into jars for use over the next several weeks, months or seasons. This particular one of Mrs. Hale’s was, as she notes, not one of the longer-storing versions since it includes a mere quart of alcohol, which served as a preservative. Most minces intended to last over the whole winter were preserved with brandy–a large amount to start with, and a recommendation that each time some of the mix was taken out for use in an actual pie, that the volume removed be replaced with an equal quantity of yet more brandy or fortified wine. One imagines that the last couple of pies from each jar would have rendered the eaters into a good state of pickled preservation themselves.