Mock Orange Marmalade

Ingredients

• Ground carrot, 2 cups
• 1 orange (juice and grated rind)
• 2 lemons (juice only)
• Sugar, 1 cup

Method

1. 1

   Cook without stirring until thick.

2. 2

   Place in jars and sterilize by the can-cooked 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.

Ground carrot, 2 cups. 1 orange (juice and grated rind). 2 lemons (juice only). Sugar. 1 cup. Cook without stirring until thick. Place in jars and sterilize by the can- cooked method. 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 witb(»ut stirring until thick. Sea.son with a little gingerroot of desired. USE AND PREPARxVTlON OF FOOD. 183 OKANGK MAliUALADE. Oranges, 1 pouml. Sugar, 5 pound. Select smooth, sour oranges. Remove the peel in quarters and cook in boil- ing water until soft. Drain, scrape out white part, and cut the thin rind into strips with the scissor.s. Divide oranges into sections ; remove seed and skin. Put into kettle and heat to boiling point, add the sugar gradually, and cook one hour. Add the rind and cook until it gives the jelly test. Turn into glasses. ORANGE AND GRAPEFRtHT MARMALADE. Use equal numbers of oranges, grapefruit, and lemons. (One of each is the usual number.) Prepare the fruit as for orange marmalade,

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