14 c. meat (ground)
28 c. apple (ground)
6 c. raisins (ground)
6 c. raisins whole
16-18 c. broth
1 lb. butter
5 c. sugar
4 tbsp. salt
7 tbsp. cinnamon
7 tbsp. nutmeg
4 tbsp. cloves

Boil venison or beef, use liquid for broth. Measure meat and apple after grinding. Measure raisins before grinding. Mix spices and salt with 2 cups of the sugar. Add with rest of sugar and broth. Stir altogether. Add butter. Cook slowly stirring often in a 16 quart kettle 1 hour or until desired consistency.