6 large carrots
8 lemons
8 lb sugar
10 pints boiling water
Method: Grate carrots and slice lemons finely. Pour boiling water over ingredients (carrots and lemons) and let stand overnight. Next day boil for 1 hour, then add sugar and boil till it jells.
Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.42.
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