The 1901 Cookbook Archive
No. 2008 — Apple Kissel
English historical translation of Molokhovets recipe No. 2008 from the 1901 Russian cookbook, retaining original methods and measures.
Chop two or three pounds Antonovka apples and simmer in water with cinnamon until tender. Strain through a sieve.
Sweeten five glasses of juice with a quarter to half pound sugar rubbed on lemon zest, add juice of half a lemon and boil.
Dilute potato starch in one glass cooled apple stock, pour into boiling juice and cook while stirring constantly.
For an apple crêpe cake, apple peelings and cores may instead be used to make the kissel.
To provide
6–8 apples, cinnamon and ½ lemon ½–1 glass sugar | ½–¾ glass potato starch Sugar and cream separately |
Original source: Read Russian recipe No. 2008. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.