Carrot Marmalade (1913)

 "Scald and rub the skin from a number of carrots. Then put the carrots through the food-chopper. To each pint of the pulp add the juice and grated rind of one lemon. Put into a sauce pan.

"For each quart our over the mixture 3 1/2 cups Larkin granulated sugar and let it stand overnight. In the morning, boil until it is clear and appears suffciently cooked. Put into jelly glasses. 

"This is a particularly delicious marmalade and so economical that almost anyone can enjoy it."

More "Lost" Carrot RecipesCharlie Brown's Carrots Everyone Likes (1969)

Carrots Rolled in Corn Flakes (1937)

(Origin - " Larkin Housewives' Cook Book - Good Things to Eat and How to Prepare Them" by Larkin Co., Inc. Recipe by Mrs. H. Wrench of Goodrich, Wisconsin, 1923.)