A spreadable sweet preserve of cooked carrots put through a meat grinder and cooked apples, simmered with sugar for 10 minutes and put in jars. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 741.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 741 (falt i det fri)
The recipe is among the marmalades in the 1949 edition and shows how carrots could stand in for part of the fruit.
Mince the carrots
Put the cooked carrots once through a meat grinder.
Prepare the apples
Peel the apples and cook them with about 1 dl water. Or cook them with the peel on and press them through a fine sieve.
Cook together
Simmer the carrots, apples and sugar together for 10 minutes.
Fill jars
Pour into jars and tie them closed immediately.
Note
Note: Use clean, scalded jars, store cool, and use the spread within a short time or freeze it.
"Del." is read as dl, and "1/2 kg" as 500 g. "Hårsikt" is written as a fine sieve. "Tied closed" is kept. A final note with today's advice on jars and storage has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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