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Koumiss

A historical recipe from The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887).

A historical recipe

The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Project Gutenberg eBook #13923.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the, by Gillette, F. L. (Fanny Lemira), Hugo Ziemann (1887). Digitised by Project Gutenberg, eBook #13923 (https://www.gutenberg.org/ebooks/13923). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Koumiss is prepared by dissolving four ounces of white sugar in one gallon of skimmed milk, and placing in bottles of the capacity of one quart;
  2. add two ounces of baker's yeast or a cake of compressed yeast to each bottle.
  3. Cork and tie securely, set in a warm place until fermentation is well under way, and lay the bottles on their sides in a cool cellar.
  4. In three days, fermentation will have progressed sufficiently to permit the koumiss to be in good condition.