}); World Turn'd Upside Down: World War 2 Ration Recipe Carrot Marmalade

March 27, 2020

World War 2 Ration Recipe Carrot Marmalade



This post is for the WW2 Ration Cook-in (#wwiirationcookin on Instagram). We're stuck at home but that doesn't mean we aren't working! For the next 7 days we will be attempting a new ration recipe from World War 2.  Be sure to check out @victorykitchenpodcast, @history.in.the.kitchen, and @missfashionistageek on Instagram to see what they cook up this week.

We're navigating the quarantine with a little help from our foremothers. Limitations are the theme today as we can't venture to the supermarkets right now and I am not with my (perfectly rationally sized) cookbook collection at the moment, so I have to make do with what's in the pantry. Today I will be using carrots to make marmalade!

Carrot marmalade became popular in WW1 as a substitution for orange marmalade. Similar recipes had a resurgence during WW2. During the war, carrots were one thing that were not in short supply. They were easy to grow at home, were a compact plant giving a large yield, and stored well.

It was during WW2 that the myth that carrots helped you see in the dark was spread by the British Ministry to hide the new on-board Airborne Interception Radar technology that helped the RAF locate bombers. The Ministry told newspapers that British Airmen ate a lot of carrots and could see better in the dark.

How to Eat Well Though Rationed (Canada) 1943


How to Eat Well Though Rationed (Canada) 1943


As suggested in wartime recipe books, we served the marmalade with cooked oatmeal, milk, and toast. 


Carrot Marmalade
1 lb. Carrots; 4 Lemons (6 if small), 4 lb. Sugar; 7 tumblers Water. Grate carrots and lemon rind. Squeeze lemon juice, and add water. Boil all together for 3/4 hour. Then add sugar, and boil for a further 20 to 30 minutes, or until set. - War Time Recipes, Ambrose Heath (1941)


The original recipe can be seen here at The World Carrot Museum.


WW2 Carrot Marmalade
 


Ingredients:

1 Pound of Carrots, shredded
4 (or 6 small) Lemons, rinded and juiced
9 Cups white Sugar
6 Cups Water

Instructions:

In a large sauce pan on medium to high heat, add the shredded carrots, lemon rind, juice and water. Boil for 45 minutes or until the pieces are soft. Add the sugar and boil for 30 minutes or until it passes the wrinkle test.(A good sign is foamy bubbles.) Carefully, pour into your sanitized jars while hot to avoid sticking. Let cool with lids off.



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