Siberian Jelly
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Three-quarters of a pound of sugar is enough if not too sweet.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 349. The excerpt below is the record exactly as published.
Siberian jelly. — Take off the stalks and well wash the Crabs. Put them into a preserving pan with just enough water to cover them, and boil them till quite tender. Rub them PRESERVES 5°4 through a brass wire sieve, and for every pound of pulp allow a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.