Kromeskies
From Practical West African cookery, 1910
Should be free from grease if the fat is at the right temperature.
Presented as published in 1910. 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 Practical West African cookery (1910) by S. Leith-Ross, page 43. The excerpt below is the record exactly as published.
Kromeskies. (II). The best parts of a roast fowl. 1 small teacup white sauce. 1 egg.
Cook this with the app: pantry check, scaling, and the assistant.