Kussel (A Russian Dish)

Ingredients

• 1 teacupful of cranberry juice
• 1/2 teacupful of arrowroot
• 2 teacupfuls of water
• Sugar, to taste

Method

1. 1

   Put the juice and water in a saucepan and sweeten to taste.

2. 2

   Boil and add the arrowroot, which has been previously bruised in water to the consistency of thick cream.

3. 3

   Stir this quickly into the boiling juice, and as soon as it becomes clear, pour into a mould.

4. 4

   Turn out when cold and serve with cream.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 44. The excerpt below is the record exactly as published.

KUSSEL. (A Russian Dish.) 1 teacupful of cranberry juice. I J teacupful of arrowroot. 2 teacupfuls of water. | ^ Sugar. Put the juice and water in a saucepan and sweeten to taste. Boil and add the arrowroot, which has been previously bruised in water to the consistency of thick cream. Stir this quickly into the boiling juice, and as soon as it becomes clear pour into a mould. Turn out when cold and serve with cream. Mrs. Carstairs Douglas, Royal Crescent, Glasgow. RODGROD. (A Norwegian Dish.) 3J lbs. currant juice. 1 Almond flavouring. Sugar, to taste

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