vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Koumys
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Care should be taken in opening the bottles.
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
30Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein0.4 g
Carbohydrates6.9 g
Fiber0.2 g
Sugars6.6 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.8 mg
Sodium3.1 mg
Potassium22 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline1.8 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 87. The excerpt below is the record exactly as published.
Koumys. 1 qt. fresh milk. 2 level tablespoons sugar. 1-3 cake compressed yeast
Cook this with the app: pantry check, scaling, and the assistant.