Jelly of Siberian Crabs

Ingredients

• Take off the stalks, weigh, and wash the crabs
• add a pint of water
• stir in it until dissolved three-quarters of a pound of fine sugar

Method

1. 1

   Boil crabs gently with water until broken.

2. 2

   Pour into a jelly-bag, then weigh the juice and boil for 15 minutes.

3. 3

   Stir in sugar until dissolved, then boil for another 15-20 minutes and pour into moulds.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 458. The excerpt below is the record exactly as published.

JELLY OF SIBERIAN CRABS. This fruit makes a jelly of beautiful colour, and of pleasant flavour also : it may be stored in small moulds of ornamental shape, and turned out for dessert. Take off the stalks, weigh, and wash the crabs ; then, to each pound and a half, add a pint of water and boil them gently until they are broken, but do not allow them to fall to a pulp. Pour the whole into a jelly-bag, and when the juice is quite transparent, weigh it, put it into a clean preserving-pan, boil it quickly for -fifteen minutes, take it from the fire, and stir in it until dissolved three-quarters of a pound of fine sugar

Cook this with the app: pantry check, scaling, and the assistant.