The 1901 Cookbook Archive
No. 2748 — Hot, Pourable Fruit Kissel
English historical translation of Molokhovets recipe No. 2748 from the 1901 Russian cookbook, retaining original methods and measures.
Take 3 glasses of cranberries, currants or other berries and prepare 6 glasses of juice. Add ½–1 glass of sugar depending on the tartness, plus cinnamon or lemon zest, and bring to a boil.
Dilute ½ glass of potato starch with 1 glass of water, stir into the hot juice, mix thoroughly and bring to a boil. Serve the kissel hot with sugar, milk or cream.
The original recommends cooking it in stoneware.
Original source: Read Russian recipe No. 2748. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.