Siberian-Crab Jelly

Ingredients

• each pound of crabs
• half a pint of water
• a pound of loaf sugar
• each pint of liquid

Method

1. 1

   To each pound of crabs, allow half a pint of water, put them into an earthenware jar, cover, and set it in the oven until the crabs are quite soft; strain through a linen strainer, put the juice into a pan, and when it has boiled a few minutes, add a pound of loaf sugar to each pint of liquid and let it boil twenty minutes, or half an hour, until it will set; then pass it through the strainer and pour it into cups, or small moulds.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 136. The excerpt below is the record exactly as published.

Siberian-Crab Jelly. To each pound of crabs, allow half a pint of water, put them into an earthenware jar, cover, and set it in the oven until the crabs are quite soft ; strain through a linen strainer, tied over a basin. Put the juice into a pan, and when it has boiled a few minutes, add a pound of loaf sugar to each pint of liquid

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