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Lemon and Carrot Marmalade

Marmalade of carrot strips and paper-thin lemon peel cooked in water, a sugar syrup made from the carrot water, lemon juice, brief boiling and steeping before filling into jars.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 588 (falt i det fri)

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About the dish

A thrifty and inventive marmalade in which carrot replaces fruit, as was common in Norwegian households. Lemon peel and lemon juice provide acidity and aroma, and the result resembles orange marmalade.

How to make it

  1. 1

    Prepare the carrots

    Scrape the carrots, rinse them, cut them into fine strips, and weigh out 1 kg.

  2. 2

    Prepare the lemon peel

    Wash 9 lemons well, peel them, cut away all the white from the peel, and cut the peel into paper-thin, fine strips.

  3. 3

    Cook with water

    Cook the carrot strips and the lemon peel with the water for half an hour and pour everything into a straining cloth.

  4. 4

    Cook the sugar syrup

    Cook 750 g sugar with 6 dl of the carrot water until the syrup is clear and well skimmed.

  5. 5

    Cook the strips

    Add the juice of 5 lemons along with the carrot and lemon strips and cook for 10 minutes. Pour into the straining cloth again.

  6. 6

    Cook the juice

    Pour the juice back into the pan, add 175 g sugar and more lemon juice to taste, and cook for 10 minutes.

  7. 7

    Let steep

    Add the carrot mixture, set the pan over low heat, and let it steep for 10 minutes without boiling.

  8. 8

    Fill into jars

    Pour the marmalade into jars and seal them when it is cold.

Changes from the original

The sugar amount in the narrow ingredient column is unclear in the OCR and set to ¾ kg ("crushed" = crushed sugar). Measures are modernized (parts → dl), and the method is divided into steps.

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 707) → Modernised~81% of the text changedremovedadded
1 kg. gulerotstrimler kg gulrøtter (skrapet og skåret i fine strimler). 9 stk sitroner 2 1/2 l. vann 1 kg. sukker. Gulerøttene skrapes, skylles, skjæres (skallet brukes). 2,5 l vann. 750 g sukker (knust/støtt sukker). 175 g sukker (til slutt). 5 stk sitroner (saften). Skrap gulrøttene, skyll dem, skjær dem i fine strimler, veies. Til strimler og vei opp 1 kg. gulerotstrimler tas skallet av kg.. Vask 9 sitroner, disse vaskes sitroner godt, skrelles, skallet befries for skrell dem, skjær bort alt hvitt det hvite fra skallet og skjæres skjær skallet i løvtynne, fine strimler. Gulerøttene strimler.. Kok gulrotstrimlene og sitronskallet koker nu med vannet 1/2 time; helles op på sileklædet. Sukkeret koker i en halv time og hell alt opp i et sileklede.. Kok 750 g sukker med 6 dd. dl av gulerotvannet, gulrotvannet til det laken er klart klar og skummet, tilsettes godt skummet.. Tilsett saften av 5 sitroner samt gulrot- og gulerot- sitronstrimlene og sitronstrmlene, koker kok i 10 minutter. Slåes op på sileklædet igjen. Saften helles Hell over i sileklede igjen.. Hell saften tilbake i kjelen, tilsettes tilsett 175 gr. g sukker samt mere og mer sitronsaft efter etter smak, koker og kok i 10 minutter. Gulerotmassen legges minutter.. Legg gulrotmassen i, gryten settes sett kjelen over varmen, trekker svak varme og la den trekke i 10 minutter, men skal ikke koke. Helles minutter uten å koke.. Hell marmeladen på glass, overbindes glass og bind over når det den er koldt. kald.

Note on Modernised

Sukkermengden i den smale ingredienskolonnen er utydelig i OCR og satt til ¾ kg («crushed» = knust/støtt sukker). Mål er modernisert (deler → dl), og fremgangsmåten er delt i trinn.

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Frequently asked questions

How long does the marmalade take to cook?
About 110 minutes in all. The carrot strips and lemon peel are cooked ½ hour in 2½ liters water, then the strips are cooked 10 minutes in the sugar syrup, and the juice is cooked another 10 minutes after straining.
How is the lemon peel treated?
The peel of 9 well-washed lemons is peeled off, all the white membrane is removed, and the peel is cut into paper-thin, fine strips.
How much sugar and lemon juice is needed?
¾ kg sugar (crushed) is cooked with 6 deciliters of the carrot water, together with the juice of 5 lemons. To the strained juice, another 175 g sugar and more lemon juice to taste are added.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 588.

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