Preparation of Milk for Fermentas
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Helps eliminate intestinal troubles and tendencies to fibroidal growths.
Presented as published in 1909. 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
617Calories
32 gProtein
54 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein32 g
Carbohydrates54 g
Fiber0.3 g
Sugars52 g
Total Fat31 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium372 mg
Potassium1573 mg
Calcium1206 mg
Iron0.1 mg
Magnesium123 mg
Phosphorus994 mg
Zinc4.2 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C46 mg
Vitamin A312 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)1.1 mg
Folate20 mcg
Choline179 mg
Caffeine0 mg
Water964 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 108. The excerpt below is the record exactly as published.
a quart of fresh milk and cover with a paper so as to protect from dust. Keep in a dark or partly dark place, but moderatelv warm, that is, comfortably warm, in a place clean and tidy, but not in an icebox. Let the milk stand for four or more days. Pour off the water in a glass and add a tablespoonful of grape juice to it gradually, while stirring the whey (water of the clabber) ; stir in well and drink it. As to the clabber, beat it with a fork and add to every glassful the juice of one heated lemon
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Cook this with the app: pantry check, scaling, and the assistant.