Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Crab | 100g cooked | 97 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a piece of fine swiss muslin
- a pound of sugar to each pint of juice
- quarter large siberian crabs
- two
- four lemons to a peck of apples
Directions
Wash and quarter large Siberian crabs, but do not core; cover to the depth of an inch or two with cold water, and cook to a mush; pour into a coarse cotton bag or strainer, and when cool enough, press or squeeze hard, to extract all the juice. Take a piece of fine swiss muslin or crinoline, wring out of water, spread over a colander placed over a crock, and with a cup clip the juice slowly in, allowing plenty of time to run through; repeat this process twice, rinsing out the muslin frequently. Allow the strained juice of four lemons to a peck of apples, and three-quarters of a pound of sugar to each pint of juice. Boil the juice from ten to twenty minutes; while boiling sift in the sugar slowly, stirring con- stantly, and boil five minutes longer. This is generally suffi- cient, but it is always safer to "try it," and ascertain whether it will "jelly." This makes a very clear, sparkling jelly.