The 1901 Cookbook Archive
No. 3408 — Carrot Preserve, Another Method
English historical translation of Molokhovets recipe No. 3408 from the 1901 Russian cookbook, retaining original methods and measures.
Choose large sweet yellow carrots, not red ones. Wash, peel with a knife, cut lengthwise and remove the hard cores.
Cover with water in a preserve pan and cook until soft, then drain in a sieve.
For each pound cooked, sliced carrots use ¼ pound candied orange peel, 1½ pounds sugar and 1½ glasses water.
Bring syrup to a boil, add carrots and cook for about half an hour, squeezing in juice of 1 lemon or more to taste.
Original source: Read Russian recipe No. 3408. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.