Cromesqui
From French dishes for American tables, 1886
Presented as published in 1886. 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
837Calories
37 gProtein
133 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories837 kcal
Protein37 g
Carbohydrates133 g
Fiber0 g
Sugars0.6 g
Total Fat17 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium216 mg
Potassium438 mg
Calcium116 mg
Iron12 mg
Magnesium63 mg
Phosphorus481 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)12 mg
Folate343 mcg
Choline441 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 49. The excerpt below is the record exactly as published.
three eggs in a bowl, add six ounces of flour, mix well together, and then add a little water, so as to make a smooth and very soft paste, but sufficiently solid to adhere to your cromes- qui. Then mix thoroughly a teaspoonful of soda with your paste, with which cover each cromesqui, and fry in very hot lard
Cook this with the app: pantry check, scaling, and the assistant.