1 cup grated raw carrot
1 cup grated raw potato
1 cut Five Roses flour
1 cup white sugar
3/4 cup seeded raisins
1/2 cut currants
1/2 cup butter or shortening
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp soda
Grate carrot and potato. Measure and set aside. Cream butter. Add sugar and blend well. Add carrot and half of the potato and mix well. Sprinkle fruit with flour and add to mixture.
Add flour and spices, which have been sifted together. Dissolve soda in remaining 1/2 cup of potato and add it last. Mix lightly. Pour over spoon into buttered quart jars. Process for 3 hours.
5x the recipe for 7 quarts. 4x the recipe for 6 quarts.
Five Roses Cook Book
Grandma Weight
Brita Rose baking 