The 1901 Cookbook Archive
No. 2017 — Bread-Kvass Kissel
English historical translation of Molokhovets recipe No. 2017 from the 1901 Russian cookbook, retaining original methods and measures.
Boil five glasses homemade bread kvass with sugar, cinnamon and optionally lemon zest.
Mix potato starch with the sixth glass cold kvass and stir into the hot kvass until thick.
To provide
2 bottles bread kvass, about 6 glasses ¼–½ pound sugar | ½–1 glass potato starch Optional lemon zest |
Original source: Read Russian recipe No. 2017. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.