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Shrimp Comesquis, or Kromeskies
From Cassell's dictionary of cookery, 1892
Serves 4
Garnish with parsley.
Presented as published in 1892. 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
273Calories
11 gProtein
1 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein11 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat24 g
Saturated Fat8.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol131 mg
Sodium489 mg
Potassium160 mg
Calcium26 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus151 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A56 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate13 mcg
Choline102 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1791. The excerpt below is the record exactly as published.
Shrimp Comesquis, or Kromeskies. — Divide some shelled shrimps into small pieces, put them into a clean saucejian, with a small portion of white sauce, the yolks of two or three eggs, and a little pepper, salt, and grated nutmeg. Stir the mixture over the fire for three or four minutes to set the eggs, then spread it an inch thick upon a plate, and leave it to get cold and stiff. Divide it into portions of an equal size, and form these to the shape of corks or balls. Boil half a pound of bacon
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