Erken's marmalade of equal parts carrot strips and rhubarb with sugar and lemon; the carrot and lemon zest are pre-cooked half-tender in water before the rest is added and everything is cooked to a smooth marmalade.
Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 599 (falt i det fri)
From the preserving chapter of Henriette Schønberg Erken's "Stor kokebok" (1914). Marmalades of rhubarb combined with carrot were a way to stretch the fruit and make use of the garden's produce.
Prepare the ingredients
Cut the carrots into fine strips, the lemon zest into thin strips, and press the juice from the lemons. Clean the rhubarb and cut it into small pieces.
Pre-cook carrot and lemon zest
Cook the carrot strips and lemon zest strips well half-tender in 1/2 liter of water.
Cook the marmalade
Add the sugar, lemon juice and rhubarb, and let everything cook together, stirring, into a smooth marmalade.
Fill the jars
Fill the boiling marmalade into clean, warm jars and cover.
The quantities in the narrow ingredient column are partly illegible in the OCR; they are set to 1 kg of each main ingredient as in the original's pattern. Measurements converted to modern units (liter, kg), and the method broken into steps.
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
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