The 1901 Cookbook Archive
No. 2742 — Raspberry Kissel
English historical translation of Molokhovets recipe No. 2742 from the 1901 Russian cookbook, retaining original methods and measures.
Cover the raspberry fruit with water, bring to a boil, mash with a spoon and strain. Measure 5 glasses of the resulting juice, add ¼–½ pound of sugar flavoured with lemon zest and bring to a boil.
Dilute potato starch with 1 glass of cold water, stir into the hot juice, and finish cooking until thickened. The original says these kissels should be made in stoneware or copper cookware to preserve the bright colour.
To provide
1–1½ pounds of fruit. ½–1 glass of sugar. | 1 glass of sifted potato starch. Lemon zest. Serve sugar and cream separately. |
Historical editorial note: Recipes Nos. 2742–2746 give the same text and quantities under five fruit headings; each historic entry is retained. Modern acid-safe cookware is preferred over unlined copper.
Original source: Read Russian recipe No. 2742. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.