Mince Pie with Apple Whip

Ingredients

• 4 pounds suet, chopped
• 1 fresh beef tongue, boiled and chopped
• 6 pounds apples, peeled, cored, and chopped
• 3 pounds seedless raisins
• 3 pounds seeded raisins, chopped
• 3 pounds cleaned currants
• 3 pounds citron, chopped
• 1 pound figs, chopped
• 1 pound stoned prunes, chopped
• 1 pound candied orange peel, chopped
• 1 pound candied lemon peel, chopped
• 1 pound finely chopped almonds
• 3 pounds brown sugar
• 2 tablespoons ground cinnamon
• 2 tablespoons ground allspice
• 2 tablespoons ground mace
• 1 tablespoon ground cloves
• 1 cup coarse sea salt
• 4 grated nutmegs
• Juice and grated rind of 6 lemons
• Juice and grated rind of 12 oranges
• 1 pint preserved quinces, chopped
• 4 glasses crab apple jelly
• 1 pint molasses
• 1 pint sherry
• 3 pints brandy
• 2 quarts cider, half boiled

Directions

1. Chop the suet and beef tongue until fine.

2. Combine all chopped fruits, nuts, and spices in a large bowl.

3. Add brown sugar, salt, and liquids (molasses, sherry, brandy, cider) to the mixture.

4. Mix all ingredients thoroughly.

5. Cover the mixture and let it stand in a cold place for 24 hours.

6. Transfer the mixture into preserve jars for storage.