The 1901 Cookbook Archive
No. 2011 — Cranberry or Barberry Kissel
English historical translation of Molokhovets recipe No. 2011 from the 1901 Russian cookbook, retaining original methods and measures.
Pound a pound cranberries or barberries, dilute with water, strain and squeeze.
Alternatively boil berries briefly with cinnamon and lemon zest, mash and strain.
Measure five glasses juice, add sugar and boil. Mix sifted potato starch with a glass cold juice, stir briskly into the boiling mixture, and bring to a boil.
Strain if lumps appear. The author recommends a stoneware saucepan or copper basin to preserve the bright colour.
To provide
2 glasses cranberries or barberries, about 1 pound Cinnamon and zest of ½ lemon 1 glass sugar, about ½ pound | A scant glass sifted potato starch Sugar and cream separately |
Original source: Read Russian recipe No. 2011. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.