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Mince Meat Filling

Mary Merz uses a recipe from her mother's book which dates back to 1910. This mince meat filling was in her mother's handwriting, and acknowledged that it came from Mrs. Soden. We salute you, Mrs. Soden, and we salute you, Mary, for saving this mince meat recipe. Read about Mary in flour by the sackful.

  • 3 cups golden raisins
  • 3 cups raisins
  • 3 cups currants
  • 2 1/2 pounds Granny Smith apples
  • 1 pound beef, cooked and minced
  • 3/4 cup citron
  • 1 1/2 tablespoons cinnamon
  • 1/2 teaspoon mace
  • 2 teaspoons grated nutmeg
  • 3 cups brown sugar, packed
  • 2 teaspoons salt
  • 1 quart apple cider
  • 1/2 pound beef suet, minced
  • 1/2 cup brandy


Roughly chop the dried fruit.

Peel, core and chop apples into half inch dice.

Put all ingredients, except for brandy, into a 8 quart pot. Mix well, and bring to a simmer. Cook, uncovered, until apples are soft, stirring frequently. When softened, cook for 30 minutes, partially covered. Season with brandy.

Pack into sterilized jars. Distribute freely in neighborhood, wishing everyone a happy holiday.

Yield: About 1 gallon or enough for about 10 pies.

This recipe from

Contributor: Donna Davis for Mary Merz

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