Jelly of Siberian Crabs from Modern Cookery for Private Families by Eliza Acton
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 th...
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Cooking tools:
- Kitchen scale
- Saucepan
- Measuring cup
- Jelly mold
Ingredients
- water, 1 pint: 12 to 18 minutes. Juice to be fast boiled, 15 minutes
- crabs
- sugar, to each pound, ¾ lb.; 15 to 30 minutes.
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