Why it works: Sugar and crab work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 407 recipes. Both carry hexanal, which smells grass, green. The science ↓
Syeop De Vbrjus
Ingredients
Directions
Make the syrup
Put two pounds of brown sugar on the fire with half a pint of water; let it boil, and skim clear.
Let it boil to the petite plume, then add some Siberian crabs.
Prepare the crab juice
Pound two pounds of Siberian crabs, strain the juice through a tamis, let it stand, and pour it off from the sediment.
Finish and bottle
Mix the crab juice with the syrup, and boil together to a proper consistency.
Bottle the syrup.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Crab | 100g cooked | 97 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Sugar + crabtop 19% of all pairsSmell alikemoderateCooked together407 recipes
Shared aroma: hexanal (grass, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Brown sugar
- Provides sweetness and body, and thickens into the syrup as it boils down.
- Siberian crabs
- Supplies the tart fruit juice that gives the syrup its flavour and acidity.
The step that matters
Boiling to a proper consistency. Sugar syrup thickens as water evaporates and sets firmer as it cools. Boiling too little leaves it thin and runny, while boiling too long can make it stiff or grainy, so stop when it reaches the intended thickness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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