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Carrot Marmalade

Name: Carrot Marmalade
Yield: 11 servings
Ingredients: three pounds carrots; three pounds sugar; two-thirds of this may be corn syrup; juice and rind of six lemons; one orange; One cup blanched almonds chopped fine

From Delta Gamma cook book, 1922

Serves 11

Presented as published in 1922. 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

696Calories

4 gProtein

166 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories696 kcal

Protein4.4 g

Carbohydrates166 g

Fiber6.8 g

Sugars154 g

Total Fat6.7 g

Saturated Fat0.5 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol0 mg

Sodium106 mg

Potassium586 mg

Calcium98 mg

Iron1.2 mg

Magnesium53 mg

Phosphorus112 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C46 mg

Vitamin A1033 mcg

Vitamin E3.9 mg

Vitamin K16 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate39 mcg

Choline20 mg

Caffeine0 mg

Water179 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 101. The excerpt below is the record exactly as published.

Carrot Marmalade Boil three pounds carrots until soft. Put them through the meat chopper, using a large knife. Add three pounds sugar (two-thirds of this may be corn syrup), juice and rind of six lemons and one orange. One cup blanched almonds chopped fine

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