The 1901 Cookbook Archive
No. 1340 — Crayfish Backs and Shells
English historical translation of Molokhovets recipe No. 1340 from the 1901 Russian cookbook, retaining original methods and measures.
Wash the back shells of crayfish as thoroughly as possible, dry and keep in jars to use later for stuffing.
Wash, dry and pound the remaining shells from claws and tails, and keep the powder in jars for crayfish butter No. 1341.
The author says crayfish butter can be made from either fresh or dried shells.
Historical editorial note: Historical shell storage in jars does not replace modern seafood hygiene and preservation.
Original source: Read Russian recipe No. 1340. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.