Kumyss
From Buckeye cookery, 1892
Serves 12
Use a champagne tap for serving.
Presented as published in 1892. 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
As published
This recipe was extracted from Buckeye cookery (1892), page 323. The excerpt below is the record exactly as published.
Kumyss.—Take three quarts of good, rich, sweet milk; one quart of hot water, in which dissolve one-half pint sugar; add the hot water to the milk; when this mixture is lukewarm add three table-spoons of brewer’s yeast
Cook this with the app: pantry check, scaling, and the assistant.