Kromeskies
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 38. The excerpt below is the record exactly as published.
Kromeskies. Take remains of any white meat such as chicken, veal or sweetbreads. Mince them up very finely. Put them into a basin with seasoning of pepper, salt and a little chopped parsley, a pinch of grated nutmeg. Make this moist with a little milk, according to quantity of meat. Then take very thin slices of bacon, spread on mixture and roll up like a '^ cork. Dip in batter as follows: Put two ounces of flour into a basin with the yolks of an egg, a dessertspoon of salad oil and about a gill of cold water and mix till quite smooth, then whip up the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.