The 1901 Cookbook Archive
No. 2747 — Almond Kissel
English historical translation of Molokhovets recipe No. 2747 from the 1901 Russian cookbook, retaining original methods and measures.
The historical recipe describes making an almond infusion from sweet and bitter almonds. The mixture is combined with water, strained through a napkin and sweetened, then thickened by adding potato starch previously diluted with cold water.
The leftover ground almonds are suggested as a sweet filling for strudel, pancakes or small pastries. The preparation belongs to an early-twentieth-century historical cookbook.
To provide
½ pound of sweet almonds, about 1½ glasses. ⅛ pound of bitter almonds (historical source only). ½–1 glass of sugar. | 1 glass of sifted potato starch. Serve sugar or fruit syrup separately. |
Historical editorial note: Do not reproduce the original bitter-almond quantity. Bitter almonds contain potentially toxic compounds; choose food-safe sweet almonds and approved almond flavouring in a modern adaptation.
Original source: Read Russian recipe No. 2747. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.