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Carrot Marmalade
From Delta Gamma cook book, 1922
Serves 10
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
680Calories
5 gProtein
159 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein4.8 g
Carbohydrates159 g
Fiber7.4 g
Sugars146 g
Total Fat7.3 g
Saturated Fat0.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol0 mg
Sodium98 mg
Potassium644 mg
Calcium104 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus123 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A1137 mcg
Vitamin E4.3 mg
Vitamin K18 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate43 mcg
Choline22 mg
Caffeine0 mg
Water190 g
Estimated from matched ingredients across 10 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
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