Egg Kromeskies
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 143. The excerpt below is the record exactly as published.
Egg Kromeskies. Poach as many eggs as are required in water to which a small quantity of vinegar has been added; cook them until STANDARD COOKERY. 205 they are well set, and then put them into cold water. When cold drain the eggs on a clean cloth; sprinkle some salt and pepper over them; dip them into batter, and fry quickly in plenty of boiling fat
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