Here I have two different recipe clippings from two different collections that are from the same author (Mrs. Harvey F. Rostiser)–the only difference in the two is the quantity of brown sugar required (one says 4 pounds, the other says 4 cups) so one is obviously a typo. Check out the recipe and let me know what you think the correct amount is. Date unknown for this recipe but probably 1950’s or 1960’s (I have more clippings from the same author with those dates). Recipe typed below along with scanned copies of both the clippings.

Clipping #1 Introduction: With meat so high-priced you may want to make this fine mincemeat.
Clipping #2 Introduction: There have been calls for green tomato mincemeat and one caller said she uses it in cookies and fruit cake just like the other mincemeat and likes it better.

Green Tomato Mincemeat

1 peck green tomatoes
1 peck apples
1 pound currants
2 pounds raisins
2 tablespoons salt
1 cup vinegar
1 pound suet
4 pounds brown sugar *the other states 4 cups brown sugar
2 tablespoons cinnamon
2 tablespoons cloves
1 tablespoon allspice
1 nutmeg, grated

Grind tomatoes, drain off juice; then add the same amount of boiling water and cook 15 minutes. Repeat three times, than drain well. Run apples and suet through grinder, add all ingredients and cook until apples are done, about one-half hour. Can and seal.