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Carrot Butter (Carrot Preserve)

Carrot butter ("gulrotsmør," a carrot marmalade) from Erken 1914: 1.5 kg of carrots and lemon peel in julienne are cooked tender, then cooked on in 2.5 dl of the reserved cooking water with 750 g sugar and lemon juice until the marmalade sets on cooling.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 615 (falt i det fri)

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About the dish

Carrot marmalade was an inexpensive way to make "butter" (marmalade) at a time when fruit was expensive. Lemon adds acidity and freshness.

How to make it

  1. 1

    Cut up

    Cut the cleaned carrots and the lemon peel into fine julienne about 2 cm long.

  2. 2

    Cook tender

    Cook the julienne tender in water that stands over the roots.

  3. 3

    Strain off

    Pour off the cooking water, but keep 2.5 dl.

  4. 4

    Dissolve the sugar

    Dissolve the sugar in the reserved cooking water, and add the carrots and the lemon juice.

  5. 5

    Cook down

    Cook over low heat, stirring, until the marmalade sets on cooling. Fill into clean jars.

Changes from the original

The OCR error "1 2 kg." is interpreted as 1½ kg, and "Vi 1." as ¼ liter. Measurements are converted to modern units, and the method has been split into steps.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 615) → Modernisert~84% av teksten endretfjernetlagt til
1½ kg. gulerøtter 1,5 kg gulrøtter (renset). 2 citroner vand stk sitroner (skall og saft). vann (nok til å dekke gulrøttene). 750 gr. g sukker. De Skjær de rensede røtter gulrøttene og citronskallet skjæres sitronskallet i fine, fine strimler på omtrent 2 cm. lange strimler, kokes cm.. Kok strimlene møre i vandet; vandet maa staa vann som står over røtterne. Naar røtterne er møre, heldes vandet fra, kun ¼ l. beholdes, røttene.. Hell av kokevannet, men behold 2,5 dl.. Løs sukkeret i det oppbevarte kokevannet, og heri opløses sukkeret, tilsættes røtterne ha i gulrøttene og citronsaften. Koker sitronsaften.. Kok over svak varme og under omrøren, omrøring til marmeladen stivner ved avkjøling stivner. avkjøling. Fyll på rene glass.

Note til Modernisert

OCR-feilen «1 2 kg.» er tolket som 1½ kg, og «Vi 1.» som ¼ liter. Mål er omregnet til moderne enheter, og fremgangsmåten er delt i trinn.

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Frequently asked questions

How should the carrots and lemon peel be cut?
Into fine julienne about 2 cm long. The carrots are cleaned first, and the lemon peel is cut just as finely.
What do I do with the cooking water?
Cook the julienne tender in water that stands over the roots. When they are tender, pour off the water but keep ¼ liter. In this you dissolve the 750 g of sugar before adding the roots and lemon juice.
How do I know when the marmalade is done?
Cook it over low heat, stirring, until it sets on cooling. Test a small spoonful on a cold plate. The total working time is around 90 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 615.

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