Ingredients

  • glasses, or 1 lb, cleaned currants or 4–5 glasses raspberries
  • ½–1 glass sugar
  • 1 glass sieved potato flour
  • lemon zest
  • sugar and cream to serve separately

Method

Crush the berries with a spoon, dilute with water, and strain. Pour ¼ or ½ lb sugar scraped over lemon zest onto 5 glasses of this juice, bring to a boil, and pour in the flour diluted with 1 glass cold water, etc.

To preserve a good color, all these kissels must be cooked in a stoneware pot or copper basin. This recipe produces a very thick kissel.

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