Koumiss (1)
From The encyclopaedia of practical cookery, 1892
Serves 4
Can be kept for three to four weeks if well corked.
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
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 199. The excerpt below is the record exactly as published.
strong quart bottle with mare’s, or skimmed cow’s milk, and mix with it loz. of sugar and 1 teaspoonful of the best yeast
Cook this with the app: pantry check, scaling, and the assistant.