Siberian Marmalade
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Siberian Crabs were introduced into England from Siberia in 1758.
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 Marmalade. — ( Family Recipe.) — Coddle (that is, parboil) the Crabs, pulp them through a sieve or colander. Pare six large apples, boil them quite soft, and strain them through a sieve. To every quart of Crab pulp add a gill of the apple liquor. To one pound of pulp put three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.