Crabs, to preserve.
Gently scald them two or three times in a thin syrup; when they have lain a fortnight, the syrup must be made rich enough to keep, and the crabs scalded in it.
The Lady’s Own Cookery Book
801 of 1570 · Contents · Download EPUB
801 of 1570 · Contents · Download EPUB
Gently scald them two or three times in a thin syrup; when they have lain a fortnight, the syrup must be made rich enough to keep, and the crabs scalded in it.