ce← Previous revisionRevision as of 02:05, 8 October 2026 Line 7: Line 7: [[Captain Cook|Captain James Cook]] brought carrot marmalade on his late-18th century voyages, in the hopes that it would prevent scurvy. In this vein, the Scottish doctor [[Alexander Hunter]] included a recipe in his 1808 edition of ''The Family Receipt Book'', presenting "a Curious preparation of Carrot Marmalade, chiefly for the Use of Seamen in long Voyages" as a treatment for scurvey and fever.{{Sfn|Stead|1991|p=67}} A recipe for carrot jam was published in the first edition of ''[[Mrs. Beeton's Book of Household Management]]'' (1861), as an imitation of apricot jam.{{Sfn|Ysewijn|2016|pp=140–141}} This was made by boiling shredded carrot with sugar, then cooling and adding lemon rind and [[bitter almond]] and leaving it to set. Mrs Beeton recommended adding brandy alongside the lemon and almond, otherwise the jam "will then not keep: with the brandy it will remain good for months."{{Sfn|Hughes|2017|p=178}} During the Second World War, the British government promoted carrot jam alongside other carrot foods and dishes, wanting to encourage consumption of a crop that grew readily and abundantly.{{Sfn|Ysewijn|2016|pp=140–141}} One of the uses suggested by the government for this carrot jam was as a filling for cakes.{{Sfn|Levene|2016|p=86}} [[Captain Cook|Captain James Cook]] brought carrot marmalade on his late-18th century voyages, in the hopes that it would prevent scurvy. In this vein, the Scottish doctor [[Alexander Hunter]] included a recipe in his 1808 edition of ''The Family Receipt Book'', presenting "a Curious preparation of Carrot Marmalade, chiefly for the Use of Seamen in long Voyages" as a treatment for scurvey and fever.{{Sfn|Stead|1991|p=67}} A recipe for carrot jam was published in the first edition of ''[[Mrs. Beeton's Book of Household Management]]'' (1861), as an imitation of apricot jam.{{Sfn|Ysewijn|2016|pp=140–141}} This was made by boiling shredded carrot with sugar, then cooling and adding lemon rind and [[bitter almond]] and leaving it to set. Mrs Beeton recommended adding brandy alongside the lemon and almond, otherwise the jam "will then not keep: with the brandy it will remain good for months."{{Sfn|Hughes|2017|p=178}} During the Second World War, the British government promoted carrot jam alongside other carrot foods and dishes, wanting to encourage consumption of a crop that grew readily and abundantly.{{Sfn|Ysewijn|2016|pp=140–141}} One of the uses suggested by the government for this carrot jam was as a filling for cakes.{{Sfn|Levene|2016|p=86}} Carrot jam continues to be eaten in the Middle East, among other jams made from vegetables.{{Sfn|Heine|2004|p=103}} In Afghanistan and Iran, a version of carrot jam is flavoured with cardamom, and contains slivers of almonds and pistachios.{{Sfn|Denker|2009|p=65}} Carrot jam is particularly popular in Iran, where it is most often flavoured with orange peel and rosewater. Jams in Iran are more viscous than British jams, and are used as dips, sauces, and to flavor tea. Historically, these jams contained carrot cuts finely, but today it is more common for them to be minced or grated.{{Sfn|Shaida|1991|pp=68–69}} Carrot jam continues to be eaten in the Middle East, among other jams made from vegetables.{{Sfn|Heine|2004|p=103}} In Afghanistan and Iran, a version of carrot jam is flavoured with cardamom, and contains slivers of almonds and pistachios.{{Sfn|Denker|2009|p=65}} Carrot jam is particularly popular in Iran, where it is most often flavoured with orange peel and rosewater. Jams in Iran are more viscous than British jams, and are used as dips, sauces, and to flavor tea. Historically, these jams contained carrots cut finely, but today it is more common for them to be minced or grated.{{Sfn|Shaida|1991|pp=68–69}} == References == == References ==