No. 3609 — Oat Groats for Oat Kissel
English historical translation of Molokhovets recipe No. 3609 from the 1901 Russian cookbook, retaining original methods and measures.
The author says oat kissel is whiter when made from groats rather than flour. Dry oats, pound them in a wooden mortar, and blow away fine chaff with bellows.
For example, cover 4 glasses of these pounded groats with 8 glasses water and set near a warm stove. To make kissel the same day, add a crust of sour bread after soaking the oats in the morning.
By evening stir the soaked groats well, strain through a sieve and squeeze the oat husks. The liquid that passes through is called tsézh.
Heat the liquid in a saucepan, bringing to a boil several times while stirring. For a thinner kissel add 1–2 glasses water before cooking.