Koumys
From Mrs. Rorer's diet for the sick (1914).
No ratings yet
A historical recipe
Mrs. Rorer's diet for the sick, by S. T. Rorer (1914).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Heat two quarts of milk to ioo° Fahr., boil together two tablespoonfuls of sugar and two of water;
- add this to the milk;
- dissolve a third of a compressed yeast cake in two tablespoonfuls of milk, add it to the milk and fill at once into bottles.
- Cork and tie down the corks the same as for champagne ;
- stand the bottles upright in a temperature of 65° Fahr.
- over night ;" next morning place them carefully on their sides in a cold place, and in twenty-four hours it is ready for use.
- Open the bottles with a champagne tap.
Plating
Cookware for this recipe
-
Saucepan