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Crab Vinegar
From Vegetarian cookery, 1891
Serves 32
Makes good strong vinegar suitable for pickles.
Presented as published in 1891. 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
Nutrition per serving
87Calories
1 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories87 kcal
Protein1.1 g
Carbohydrates21 g
Fiber0 g
Sugars21 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol4.9 mg
Sodium33 mg
Potassium26 mg
Calcium20 mg
Iron0.1 mg
Magnesium6.9 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.8 mcg
Choline0 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 32 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 148. The excerpt below is the record exactly as published.
one peck of crabs bruised, put four gallons of cold spring water ; cover, and let them remain about nine days, stirring them twice each day ; then strain the liquor through a hail' cloth, and put it into an iron-hooped cask. To each gallon of liquor, put one pound and a half of sugar
Cook this with the app: pantry check, scaling, and the assistant.