Original mincemeat had bits of meat and fat in it, made with leftover bits of scraps from baking, which were all minced up and put into a pie shell.
Here is one of the supposed original recipes:
Original Mincemeat for pies
4 pounds venison, elk, or beef
2 1/2 cups suet, finely chopped or grated*
7 1/2 cups chopped tart apples
3 cups liquid (liquid from meat of your choice it was cooked in)
5 cups granulated sugar
3 cups apple cider
1 cup molasses
1/2 cup cider vinegar
3 cups raisins
2 tablespoons ground cinnamon
1 tablespoon ground cloves
2 tablespoons ground allspice
2 tablespoons ground nutmeg
of 2 lemons
of 2 oranges
1 cup brandy or sherry
* Suet is firm beef fat. Suet can be collected by trimming the hard white fat from steaks and other cuts of beef. You can also purchase packages of suet from your local butcher or from the meat department of your local grocery store. It then needs to be coarsely grated to make it ready to use. It also must be kept refrigerated prior to use and used within a few days of purchase, just like meat.
Trim fat from meat of your choice and discard.
In a large heavy pan over medium heat, place meat; cover with water and simmer until the meat is tender. Remove from heat and refrigerate meat in the cooking liquid overnight.
Remove from refrigerator and remove meat from liquid. Remove all fat from top of liquid; discard the fat and reserve the remaining liquid. Separate meat from bones, discard bones. Chop cooked meat into small cubes.
In a large pot, combine meat cubes, beef suet, apples, reserved liquid, sugar, apple cider, molasses, cider vinegar, raisins, cinnamon, cloves, allspice, nutmeg, lemon juice, and orange juice; simmer for 2 hours. remove from heat. Add brandy or sherry and mix together.
It is best to let mincemeat stand at least a couple of weeks before using. I store mine in the refrigerator. Freeze in air-tight containers for longer storage.