University of Wisconsin Center for Cooperatives
Year in Cooperation: A Cooperative Development Magazine
Published by the Minnesota Association of Cooperatives
Spring 1996 -- Vol. 2 No. 2

CARROTS: Worth Their Weight in Gold

Carrots have been used as food since the 16th century. The best quality carrots are orange yellow of medium or short size. Carrots have considerable medicinal and nutritive properties, with a large amount of sugar and are rich in vitamins B-1 and C, which help to increase the body's resistance to certain illnesses. Carrots also contain an essential oil rich in vitamin E and carbohydrates.

Indian Carrot Jelly

1 1/4 lb carrots
1-1 1/4 pints milk
1 envelope saffron
1 oz clear, runny honey
1/2 tsp cinnamon
1/2 oz gelatin
butter

Grate the carrots and boil in the milk for up to one hour, until creamed. Add the saffron, butter, honey and cinammon and mix into the carrot cream. Pour into individual molds and chill until set.


This material has been reproduced in electronic format with the permission of Year in Cooperation.


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