Carrot and Pineapple Marmalade

Name: Carrot and Pineapple Marmalade
Ingredients: 4 C. Carrots (ground fine); Grated rind and juice of 2 Lemons; Grated rind amd pulp of 3 Oranges; 1 tsp. Ground Ginger; 1 C, Water; 34 C. Sugar; 1 CG. Diced Pineapple; 1 &. Fineapple Juice

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. 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

1242Calories

13 gProtein

315 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1242 kcal

Protein13 g

Carbohydrates315 g

Fiber34 g

Sugars255 g

Total Fat3.4 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium372 mg

Potassium3252 mg

Calcium481 mg

Iron4.6 mg

Magnesium169 mg

Phosphorus311 mg

Zinc2.1 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C531 mg

Vitamin A4336 mcg

Vitamin E4.7 mg

Vitamin K68 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.5 mg

Folate326 mcg

Choline110 mg

Caffeine0 mg

Water1548 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 32. The excerpt below is the record exactly as published.

CARROT AND PINEAPPLE MARMALADE 4 C. Carrots (ground fine) Grated rind and juice of 2 Lemons Grated rind amd pulp of 3 Oranges 1 tsp. Ground Ginger 1 C, Water 34 C. Sugar 1 CG. Diced Pineapple 1 &. Fineapple Juice

Cook this with the app: pantry check, scaling, and the assistant.