The 1901 Cookbook Archive
No. 2010 — Rich Gooseberry Kissel
English historical translation of Molokhovets recipe No. 2010 from the 1901 Russian cookbook, retaining original methods and measures.
Clean about nine glasses or three pounds ripe gooseberries of stems and blossoms; barely cover with water.
Add one to three glasses fine sugar and half a vershok vanilla. Cook slowly for a long time, stirring to avoid scorching, until berries collapse.
Mix a heaped tablespoon potato starch with one third glass cold water, stir into berries and boil.
Turn onto a dish, cool and serve with sugar and cream or almond milk.
To provide
3 pounds gooseberries and ½–1½ pounds sugar ½ vershok vanilla | 1 tablespoon potato starch Sugar and cream separately |
Original source: Read Russian recipe No. 2010. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.