Mincemeat Pie Recipe – Sunset Magazine

This version of the traditional British pie leaves out the beef so the fruit can shine, but still includes suet (beef fat) for a rich taste and texture--although you can use butter instead if you like. The filling has a zesty, spicy kick; if you'd like it to be more mellow, let it chill for at least 3 days.

1920 Ad Vintage None Such Mince Meat Mincemeat Pie Filling Dessert Mer – Period Paper Historic Art LLC

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