The 1901 Cookbook Archive
No. 2015 — Almond Kissel
English historical translation of Molokhovets recipe No. 2015 from the 1901 Russian cookbook, retaining original methods and measures.
Scald and peel sweet and bitter almonds; pound finely with a little cold water.
Dilute with five glasses water, boil and strain through a cloth, squeezing out the liquid.
Sweeten, bring to a boil and thicken with sifted potato starch mixed with one glass cold water.
Serve with sugar or fruit syrup. The original proposes using the leftover almond meal as a pastry filling.
To provide
½ pound sweet almonds, about 1½ glasses ⅛ pound bitter almonds ½–1 glass sugar | 1 glass sifted potato starch Sugar or fruit syrup to serve |
Historical editorial note: Bitter almonds are a historical ingredient that may be toxic.
Original source: Read Russian recipe No. 2015. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.