Preserved Carrots

Ingredients

• lib. of ginger
• lqt. of water
• 31b. of Carrots
• 3 breakfast-cupfuls of water
• the juice of three lemons
• the thin rind of four
• a few thin slices of ginger
• 31b. of sugar

Method

1. 1

   Boil ginger in water until strong.

2. 2

   Add sliced Carrots, boil until tender.

3. 3

   Soak in ginger water for 5-6 days.

4. 4

   Make syrup with sugar, water, lemon juice, rinds, and ginger.

5. 5

   Cook Carrots in syrup for 10 minutes, let sit for 6-7 days.

6. 6

   Drain syrup, boil with more sugar, cook Carrots again for 15 minutes.

7. 7

   Store in jars with syrup.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 169. The excerpt below is the record exactly as published.

Preserved Carrots. — -Put lib. of ginger into a saucepan with lqt. of water, and boil until the water is strongly impregnated with it ; then add 31b. of Carrots cut into slices, and boil until they are done and quite tender. Take them out with a skimmer, put them into a deep earthenware pan or dish, pour over the ginger-flavoured water, and let them soak for five or six days, stirring constantly. Put 31b. of sugar and 3 break- fast-cupfuls of water into a saucepan with the juice of three lemoDs, the thin rind of four, and a few thin slices of ginger

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