Crab Jam or Jelly

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (6)
  1. Pare and core the crabs.
  2. To fifteen pounds of crabs take ten pounds of sugar, moistened with a little water.
  3. Boil them well, skimming the top.
  4. When boiled tender, and broke to the consistency of jam, pour it into your pans, and let it stand twenty-four hours.
  5. It is better the second year than the first.
  6. The crabs should be ripe.
Original Text
Crab Jam or Jelly. Pare and core the crabs; to fifteen pounds of crabs take ten pounds of sugar, moistened with a little water; boil them well, skimming the top. When boiled tender, and broke to the consistency of jam, pour it into your pans, and let it stand twenty-four hours. It is better the second year than the first. The crabs should be ripe.
Notes
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