Lesson plan
Carrot jam
Carrot jam is a fruit preserve using carrot as its primary ingredient. Carrot jam has historically been eaten in the medieval Arab world. Kitab al-Tabikh, a 10th-century cookbook written in Baghdad by Ibn Sayyar al-Warraq contains a recipe, and two recipes appear in , a cookbook likely compiled in the 13th century in Egypt. One of these from Kanz instructs: 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. 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. 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." 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.…
Article summary
Carrot jam is a fruit preserve using carrot as its primary ingredient. Carrot jam has historically been eaten in the medieval Arab world. Kitab al-Tabikh, a 10th-century cookbook written in Baghdad by Ibn Sayyar al-Warraq contains a recipe, and two recipes appear in , a cookbook likely compiled in the 13th century in Egypt. One of these from Kanz instructs: 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. 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. 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." 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.…
Key claims
No claims recorded.
Discussion questions
- Summarise the article in your own words. Which single claim would you verify first, and why?
- Which claim in this article is most likely to be revised as the sources update? How would you check its current status?
- If two sources disagreed about one of these facts, what would you need in order to trust one over the other?
Bibliography
No sources recorded.
Key claims and bibliography are generated from the same tracked claims and sources as the article page.