FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
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QUASS
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is a kind of vinegar made in Russia by mixing rye-flour and warm water together, and setting them near a fire until the liquor turns sour.
is a sort of bread made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing.
