Koumiss
From Canadian cook book, 1924
Koumiss is used in cases of fever, indigestion, gastric troubles and wasting diseases. It acts as a slight stimulant containing about 2% of alcohol; the nutrients are partly pre-digested. It should be effervescent, smooth and about the consistency of thin cream.
Presented as published in 1924. 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
657Calories
32 gProtein
64 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein32 g
Carbohydrates64 g
Fiber0 g
Sugars66 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium371 mg
Potassium1462 mg
Calcium1201 mg
Iron0 mg
Magnesium116 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 Canadian cook book (1924) by Nellie Lyle Pattinson, page 95. The excerpt below is the record exactly as published.
KOUMISS. 1 qt. milk. 13^ tb. sugar. yeast cake, dissolved in 1 tb. lukewarm water
Cook this with the app: pantry check, scaling, and the assistant.