My Forty Years Scribblin's
Personal Memories
Grandma Chaffin's Mince Meat

2 ½ lb. meat - cooked and ground
2 ½ lb. apples - peeled and diced
3 lb. raisins
2 lb. currants
3 tsp. cloves
3 tsp. cinnamon
3 tsp. mace
3 tsp. allspice
½ tsp. pepper
1 tsp. salt or to taste
7 cups sugar
apple cider to moisten the mixture
½ cup molasses
some broth from the meat


Mix well and cook slow over medium or low heat until the apples are cooked. You can add apples and less raisins and currants, to suit your own taste. Some suet may be added if you like it. We don’t. Seal in hot jars when cooked. When you go to make pie, you can add equal amounts of vinegar & sugar or syrup from sweet pickles & sugar or Brandy, or Rum. Use your own imagination.