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Carrot Marmalade
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
14Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.5 g
Carbohydrates4.1 g
Fiber1.2 g
Sugars1.3 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.6 mg
Potassium78 mg
Calcium12 mg
Iron0.2 mg
Magnesium3.9 mg
Phosphorus8.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.6 mcg
Choline2.6 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 137. The excerpt below is the record exactly as published.
Carrot Marmalade. Scrape or pare the carrots ; then weigh them ; allowing an equal weight of bruised loaf sugar ; boil the carrots till per- fectly tender, mash them quite fine, and rub tlirough a hair sieve ; boil the pulp half an hour, adding the sugar and the juice of two fine lemons, and when taken from the fire, stir in half an ounce of tartaric acid
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