Kissel

Name: Kissel
Ingredients: a pint of preserves, or a quart of fresh fruit; three cups of water; half a cup of potato flour; the amount of sugar depending upon the fruit

From Pan-Pacific cook book, 1915

Any jam can be substituted for the fruit.

Presented as published in 1915. 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

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 77. The excerpt below is the record exactly as published.

KISSEL— RUSSIAN Put a pint of preserves, or a quart of fresh fruit, cut up, into a saucepan with three cups of water and simmer until soft enough to rub through a sieve. Return to the sauce- pan and add about half a cup of potato flour, dissolved in a little cold water and stir until it is as thick as custard. Sweeten well, the amount of sugar depending upon the fruit

Cook this with the app: pantry check, scaling, and the assistant.