Carrot, Pineapple, and Rhubarb Marmalade

Name: Carrot, Pineapple, and Rhubarb Marmalade
Ingredients: Ground carrot. J cup.; Shredded pineapple, cooked until tender, 1 cup.; Unpeeled rhubarb, cut into small pieces, 1 cups.; Sugar, 1] cups.; 1 lemon, quartered and sliced.

From Use and preparation of food, 1919

Presented as published in 1919. 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

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 120. The excerpt below is the record exactly as published.

CARROT, PINEAPPLE, AND RHUBARB MARMALADE. Ground carrot. J cup. Unpeeled rhubarb, cut iiitt» small Shredded pineapple, cooked until ten- pieces, li cups, der, i cui). Sugar, l] cups. 1 lemon, quartered and sliced.

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