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Kumyss
From Buckeye cookery, 1892
Serves 2
Procure a champagne tap to draw the kumyss.
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
Nutrition per serving
433Calories
6 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories433 kcal
Protein5.6 g
Carbohydrates106 g
Fiber3.8 g
Sugars100 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium22 mg
Potassium140 mg
Calcium19 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus89 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.6 mg
Folate327 mcg
Choline4.5 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 323. The excerpt below is the record exactly as published.
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; set in a moderately warm place, stir often, and, when it begins to sparkle (which will be in about one and a half hours), put it into strong bottles and cork tight; put in a cool place and in eight hours it will be ready for use. Procure a champagne tap (cost $1), and draw the best kumyss
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