Koumiss
From Lillian Massey school recipes, 1913
One-day Method: Use 4 yeast cake. Invert bottles as soon as filled and corked. Let stand for six hours at a temperature of 80° F. Chill, serve the following day.
Presented as published in 1913. 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
1262Calories
32 gProtein
220 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1262 kcal
Protein32 g
Carbohydrates220 g
Fiber0 g
Sugars222 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium372 mg
Potassium1466 mg
Calcium1202 mg
Iron0.1 mg
Magnesium117 mg
Phosphorus984 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water874 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 47. The excerpt below is the record exactly as published.
KOUMISS. 1 qt. milk. 2 yeast cake dissolved in 1 tbsp. 14 tbsp. sugar
Cook this with the app: pantry check, scaling, and the assistant.