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Carrot Marmalade
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
596Calories
1 gProtein
154 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories596 kcal
Protein0.9 g
Carbohydrates154 g
Fiber3.3 g
Sugars148 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium50 mg
Potassium309 mg
Calcium32 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.3 mg
Vitamin A537 mcg
Vitamin E0.5 mg
Vitamin K9.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline9.5 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 52. The excerpt below is the record exactly as published.
CARROT MARMALADE. 3 cups carrots. 3 lemons. 3 cups apples. 4 cups sugar. 3 cups cold water
Cook this with the app: pantry check, scaling, and the assistant.