The 1901 Cookbook Archive
No. 2740 — Gooseberry Kissel
English historical translation of Molokhovets recipe No. 2740 from the 1901 Russian cookbook, retaining original methods and measures.
Remove stems and flower ends from about 9 glasses of the freshest ripe gooseberries. Put in a preserving pan with just enough water to cover, add 1–3 glasses of fine sugar and ½ vershok of vanilla.
Cook for a long time, stirring to prevent scorching, until the berries break down. Near the end mix 1 heaped tablespoon of potato starch with ⅓ glass of cold water, pour into the berries, stir and boil.
Pour onto a serving dish, cool and serve with fine sugar and cream or almond milk.
To provide
3 pounds of gooseberries and ½–1½ pounds of sugar. ½ vershok of vanilla. | 1 tablespoon of potato starch. (Sugar and cream). |
Original source: Read Russian recipe No. 2740. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.