From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A sweet mixture of dried fruits and nuts, baked into pies and tarts for Thanksgiving and Christmas, no longer containing meat. It was originally made during the medieval era as a way to preserve, extend and use up meat. It was also made throughout the Middle Ages and into the Renaissance. Meat was still prominent in its list of ingredients well into the 19th century, according to Peter Cassell's Dictionary of Cookery, published in London in 1875. His recipe for "old-fashioned mincemeat" called for beef, apples, suet, sugar, currants, candied lemon or orange peel, citrus, spices, salt, finely chopped lemon rinds and brandy or wine to taste. Apart from the meat, suet and perhaps the citron, these are the general ingredients of modern mincemeat.
