vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Koumyss (For the Sick)
From The Times cook book, no. 2, 1905
Serves 4
Used in cases of fever.
Presented as published in 1905. 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
319Calories
16 gProtein
29 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein16 g
Carbohydrates29 g
Fiber0.2 g
Sugars30 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium186 mg
Potassium744 mg
Calcium600 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus499 mg
Zinc2.3 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)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline87 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 159. The excerpt below is the record exactly as published.
KUMTSS (For the Sick.) Emilia Lundberg, 2400 IS. Flower street, Los Angeles. Heat two quarts -milk to 100 deg. Fahr., add one-third compressed yeast cake, dissolved; boil together two tablespoonfuls of sugar and two of water
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