Here is a recipe for the filling for the type of pies Charlotte was working on.

Mince Meat for Pies.

SIMMER two Pounds of Beef slowly until tender; cool and chop fine. Mix with it two Pounds of stoned Raisins [prunes?]; two Pounds of seedless Raisins; two Pounds of cleaned Currants; one Pound of finely cut Citron; one and a half Pounds of finely cut candied Lemon-peel; four Pounds of Apples which have been peeled, cored and cut fine; two Pounds of finely chopped Beef-suet; two Pounds of light brown Sugar; one Tablespoon each of Cloves and Mace; two Tablespoons of Cinnamon; two grated Nutmegs and one Teaspoon of Salt. Mix all together well, add one Pint of Brandy. Store in a covered stone Jar in a cool Place.

Custis-Lee, Family Recipe, c1760. From Chester, Virginia (In Williamsburg Art of Cookery, 1942)