Siberian Crabs, To Preserve Whole
From Cassell's dictionary of cookery, 1892
Serves 3
If more convenient, syrup may be boiled on three successive days.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1798. The excerpt below is the record exactly as published.
Siberian Crabs, To Preserve Whole. — No. 1. Boil an inch of cinnamon, three or four cloves, and a small piece of whole ginger in a pint of water till it is pleasantly flavoured. Strain it, and make it into syrup by boihng with it for a quarter of an hour a pound of loaf sugar, and let it stand till cold. Put it into a pan, with a pint of Siberian crabs
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