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Pumpkin or Carrot Marmalade

A historical recipe from Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918).

A historical recipe

Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Project Gutenberg eBook #15464.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.

Source and licence

From Foods that will win the war and how to cook them (1918), by Goudiss, C. Houston (Charles Houston), Goudiss, Alberta M. (Alberta Moorhouse) (1918). Digitised by Project Gutenberg, eBook #15464 (https://www.gutenberg.org/ebooks/15464). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

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Ingredients

Method

  1. Reduce 1 pint grape juice one-half by boiling slowly.
  2. Add 1 cup vegetables (pumpkin or carrot).
  3. Add 2 teaspoons spices and 1 cup corn syrup.
  4. Boil until of consistency of honey and place in sterilized jars or glasses.