Koumiss
From Soyer's standard cookery, 1912
Serves 4
Use strong bottles, preferably champagne bottles, and keep in a dark cellar.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 272. The excerpt below is the record exactly as published.
Koumiss. Fill a quart bottle three-quarters full with new milk, adding a tablespoonful of fresh yeast and a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.