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Mock Orange Marmalade

Scrape raw carrots, then grate enough to weigh two pounds, and squeeze over the carrot the juice of three lemons; set to cook in a double boiler over boiling water; let cook an hour or until the carrot is tender, then add the grated rind and juice of two oranges and two pounds (four cups) of sugar and let cook to a marmalade.

This marmalade is particularly palatable, but does not have the jelly-like consistency of marmalade made of oranges and grapefruit.

This marmalade may be used in making steamed carrot pudding, which is like an English plum pudding, the grated carrot being used in place of bread crumbs. Use marmalade to equal the combined weight of the carrots and sugar specified in the recipe. Use no sugar.