Kisel
From Allied cookery, 1916
Serve hot or cold with cream and powdered sugar.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3661Calories
4 gProtein
910 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3661 kcal
Protein4.3 g
Carbohydrates910 g
Fiber4.7 g
Sugars536 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium34 mg
Potassium698 mg
Calcium121 mg
Iron1.3 mg
Magnesium51 mg
Phosphorus105 mg
Zinc3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate16 mcg
Choline27 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 27. The excerpt below is the record exactly as published.
KISEL (Russian) fBMx three cups of any kind of fruit syrup, add a little water if the syrup is very thick, sugar and vanilla according to taste, and }4 cup of potato flour.
Cook this with the app: pantry check, scaling, and the assistant.