At nang Sutai (Fermented Milk Kumos)
From Banquets of the nations, 1911
Serves 4
Can be kept for three to four weeks if well corked.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 256. The excerpt below is the record exactly as published.
At nang Sutai (Fermented Milk Kumos) Koi gashet ning Ash (Pillau of Lamb) Takhoo Kabab (Braised Chickens) Narain (Stewed Mutton) Kublar Kabab (Roast Pigeons) (Goming Ash) (Macaroni Soup) Tukham Poshkal (Pancakes with Syrup) Khochgan Kaimak Tukham (Whipped Cream and Eggs) Tuz lag Chai (Tea with Salt) 643 BANQUETS OF THE NATIONS At nang Sutai. (Fermented Milk Kumos.) Fill a strong quart bottle with mare's or skimmed cow's milk, and mix with it one ounce of sugar and one teaspoonful of best yeast
Cook this with the app: pantry check, scaling, and the assistant.