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Koumyss
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Open with a syphon.
Presented as published in 1901. 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
323Calories
17 gProtein
30 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories323 kcal
Protein17 g
Carbohydrates30 g
Fiber0.6 g
Sugars30 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium751 mg
Calcium600 mg
Iron0 mg
Magnesium59 mg
Phosphorus506 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.3 mg
Folate49 mcg
Choline87 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 76. The excerpt below is the record exactly as published.
Koumyss. — H'eat two quarts of perfectly fresh milk to 165 degrees. Boil together two tablespoonfuls of sugar and two of water ; add this to the milk. When it has cooled to 100 degrees, add one-third of a yeast cake
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