No. 2738 — Apple Kissel
English historical translation of Molokhovets recipe No. 2738 from the 1901 Russian cookbook, retaining original methods and measures.
Finely cut 2–3 pounds of Antonovka apples and cook until soft in water with a piece of cinnamon. Strain through a sieve.
Measure 5 glasses of the juice and mix with ¼–½ pound of sugar rubbed with lemon zest and the juice of ½ lemon. Bring to a boil. Dilute potato starch with 1 glass of cooled apple broth, pour it in and boil thoroughly while stirring constantly.
The source notes that peels and cores left after making an apple-pancake loaf may be used to prepare this kissel. Serve with sugar and cream separately.
To provide
6–8 apples, cinnamon and ½ lemon. ½–1 glass of sugar. | ½–¾ glass of potato starch. Serve sugar and cream separately. |