The 1901 Cookbook Archive
No. 2022 — Oat Kissel with Almond Meal
English historical translation of Molokhovets recipe No. 2022 from the 1901 Russian cookbook, retaining original methods and measures.
Dry and pound oat grains, clearing the fine dust for a whiter kissel.
Steep two glasses crushed oats in four glasses water in a warm place for twenty-four to thirty-six hours.
Stir, strain and squeeze the husks. Heat the liquid, known as tsezh, add almond meal left from making almond milk and boil while stirring until thick.
Pour into a wet mould, cool and offer almond milk from half a glass almonds, or honey or treacle diluted with warm water. Add another glass water for thinner kissel.
Historical editorial note: The period warm steeping method is not established as safe modern fermentation.
Original source: Read Russian recipe No. 2022. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.