Cromeskys
From Cassell's dictionary of cookery, 1892
Serves 1
Serve on a hot dish and garnish with parsley.
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 1665. The excerpt below is the record exactly as published.
five ounces of fiour into a bowl. Add a pinch of salt, and mix it smoothly with a quarter of a pint of water. Beat the yolks of two eggs with two table-spoonfuls of oil ; stir the mixtiu-e into the batter, and add more water if necessar}-. Ten minutes before the batter is ■wanted, add the whites of the eggs whisked to froth. Time £o fry the cromeskys
Cook this with the app: pantry check, scaling, and the assistant.