The 1901 Cookbook Archive
No. 2012 — Milk Kissel
English historical translation of Molokhovets recipe No. 2012 from the 1901 Russian cookbook, retaining original methods and measures.
Scald, peel and finely pound twenty bitter almonds, then add five glasses hot milk or cream.
Cover and infuse for one hour, strain through cloth, add sugar and bring to a boil.
Mix potato starch with a sixth glass cold milk and stir into the hot liquid to thicken.
To provide
6 glasses milk or cream 20 bitter almonds | ½–1 glass sugar Nearly 1 glass sifted potato starch |
Historical editorial note: Unprocessed bitter almonds can release toxic compounds. Do not reproduce the historical flavouring without verified food-safe ingredients.
Original source: Read Russian recipe No. 2012. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.