3 pts. chopped lean beef
6 pts. chopped apples
1 lb. chopped suet
3 lbs. seeded raisins
2 lbs. currants
1/2 lb. citron
1 lb. brown sugar
1 qt. dark molasses
2 qts. sweet cider
1 pt. boiled cider
1 tbsp. salt
1 tbsp. pepper
1 tbsp. mace
1 tbsp. allspice
4 tbsp. cinnamon
2 nutmegs, grated
1 level tbsp. cloves
1 pt. best brandy substitute

Boil four pounds of fresh lean beef. Peel, core and chop half of peck of green tart apples. When chopped, measure according to the amount in the recipe. Chop the suet, pick over and wash the raisins, and currants. Slice the citron and chop it fine. Put in the bottom of a large kettle the suet, apples and meat. Then add the molasses, cider, and all the remaining ingredients, but the brandy substitute. Cover the kettle and heat slowly. Stir occasionally after it begins to warm, until it is heated.