Kromeskies
From Soups, savouries, sweets, with a chapter on breads, 1889
Serve as hot as possible.
Presented as published in 1889. 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 Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 14. The excerpt below is the record exactly as published.
kromeskies in a cool place until required. Then have ready some thin batter in a basin, and boiling lard in a saucepan. Dip the kromeskies into the batter, and then drop them into the lard. In two or three seconds they will be cooked ; lift them out with a fish-slice, and drain on a sieve before the fire. Care must be taken that the lard is the exact heat, or the kromeskies will have either a burnt or sodden appearance. Dish up on a doily, or embossed blotting- paper. Garnish with fried parsley
Cook this with the app: pantry check, scaling, and the assistant.