vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Koumiss
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
168Calories
9 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories168 kcal
Protein9.2 g
Carbohydrates16 g
Fiber0.8 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
Potassium395 mg
Calcium301 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus266 mg
Zinc1.3 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)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate73 mcg
Choline44 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 150. The excerpt below is the record exactly as published.
Koumiss. 1 quart milk. % yeast cake, dissolved in 1 1 tablespoon sugar. tablespoon lukewarm water.
Cook this with the app: pantry check, scaling, and the assistant.