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Carrot and Orange Marmalade
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
778Calories
3 gProtein
198 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein2.8 g
Carbohydrates198 g
Fiber5.8 g
Sugars188 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol14 mg
Sodium73 mg
Potassium543 mg
Calcium88 mg
Iron0.7 mg
Magnesium26 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A767 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate61 mcg
Choline25 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 310. The excerpt below is the record exactly as published.
CARROT AND ORANGE MARMALADE 6 medium-sized carrots Juice and grated rind 1 lemon 3 oranges Sugar Dice the carrots and boil them until tender in as little water as possible. Prepare and cut oranges and lemon as for Marmalade (p. 751). Mix and measure the carrots and fruits, add 24 as much sugar.
Cook this with the app: pantry check, scaling, and the assistant.