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Kromeskies

Name: Kromeskies
Yield: 1 servings
Ingredients: four ounces of flour; a pinch of salt; a quarter of a pint of lukewarm water; about two tablespoons of salad oil; the stiffly beaten whites of two eggs; the meat or poultry must be freed from skin and bone

From The "A1" cookery book, 1901

Serves 1

Presented as published in 1901. 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

799Calories

25 gProtein

88 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories799 kcal

Protein25 g

Carbohydrates88 g

Fiber0 g

Sugars0.4 g

Total Fat38 g

Saturated Fat5.2 g

Monounsaturated Fat24 g

Polyunsaturated Fat5.4 g

Omega-30.1 g

Cholesterol372 mg

Sodium147 mg

Potassium292 mg

Calcium89 mg

Iron8.1 mg

Magnesium45 mg

Phosphorus320 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E10 mg

Vitamin K2.2 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 "A1" cookery book (1901) by H. N. L., page 42. The excerpt below is the record exactly as published.

Kromeskies. — These can be made of cooked beef, mutton, veal, or any kind of poultry. Make some batter with four ounces 58 MEAT. of flour, a pinch of salt, and a quarter of a pint of lukewarm water. Stir into this about two tablespoons of salad oil, and at the last moment dash in the stiffly beaten whites of two eggs. The meat or poultry must be freed from skin and bone

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