To Make Koumiss
From The art of cookery, 1899
Serves 4
Self-fastening bottles are recommended.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 34. The excerpt below is the record exactly as published.
To Make Koumiss. — Dissolve about half of a half- ounce cake of compressed yeast and two tablespoonfuls of granulated sugar in a quart of new milk
Cook this with the app: pantry check, scaling, and the assistant.