vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Koumiss
From Miss Parloa's kitchen companion, 1887
Serves 4
If using compressed yeast, use about one-fifth of a cake, dissolved in a tablespoon of water.
Presented as published in 1887. 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
166Calories
9 gProtein
15 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein8.9 g
Carbohydrates15 g
Fiber0.6 g
Sugars15 g
Total Fat8 g
Saturated Fat4.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium388 mg
Calcium301 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus261 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.2 mg
Folate54 mcg
Choline44 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 459. The excerpt below is the record exactly as published.
Koumiss. In making koumiss there will be required strong bot- tles (either champagne or beer bottles are strong enough), pure, sweet milk, and good yeast (either brewer's or home-made). If it be inconvenient to obtain liquid yeast, compressed yeast will do. Put nearly a quart of milk into a quart bottle. Put one table-spoonful of sugar and one of water into a small saucepan, and place on the fire. Boil for one minute. Add this syrup and a table-spoonful of yeas
Cook this with the app: pantry check, scaling, and the assistant.