1 lb. beef suet (not fat)
2 lbs. bread crumbs
2 lbs. currants
1 lb. seedless raisins
1 lb. seeded raisins
3/4 lb. mixed candied peel
2 1/2 lbs. brown sugar
1/2 c. whiskey
1/2 c. wine
3 lbs. apples (after peeling and coring)
1/4 tsp. allspice
1 tbsp. cinnamon
1/2 tbsp. mace
1 tsp. nutmeg
Juice and grated rind of 2 lemons and 1 orange

Place sugar in large bowl and thoroughly mix in all spices. Put suet, fruit and apples through food grinder alternating with bread crumbs. Add the juice and rind of lemons and orange. Pour the whiskey and wine over this mixture and mix thoroughly with hands. Pack in clean jars and pour enough whiskey over contents in each jar to cover. Put tops on jars and store in very cool place. Refrigerate if you have the space. Will keep for a year if kept cool and kept covered with the whiskey. Makes delicious pies and tarts. Mrs. Stamper brought this recipe from England.