Chicken Kromeskies
From The handy dictionary of cookery, 1890
Ensure plenty of fat and blue steam before frying.
Presented as published in 1890. 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
678Calories
25 gProtein
88 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein25 g
Carbohydrates88 g
Fiber0 g
Sugars0.4 g
Total Fat25 g
Saturated Fat4.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol372 mg
Sodium149 mg
Potassium292 mg
Calcium81 mg
Iron8.1 mg
Magnesium43 mg
Phosphorus320 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E5.7 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)7.7 mg
Folate228 mcg
Choline294 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 30. The excerpt below is the record exactly as published.
Chicken Kromeskies. Take some nice fillets of meat from a fowl; cut some very thin slices of cooked fat bacon ; roll a piece of chicken in the bacon, in the shape of a cork. Make a batter thus ; — Put a quarter of a pound of flour into a bowl ; make a hole in the centre, and pour into it a tablespoonful of salad oil. Pour over this slowly a quarter of a pint of warm water, beating it all the time, one way, with a wooden spoon, until it is quite smooth ; if possible, allow the batter to stand an hour before frying ; just at the last add lightly the whites of two eggs
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