2½glasses, or 1lb, cleaned currants or 4–5glassesraspberries
1glass sieved potato flour
sugar and cream to serve separately
Crush the berries with a spoon, dilute with water, and strain. Pour ¼ or ½lb sugar scraped over lemon zest onto 5glasses of this juice, bring to a boil, and pour in the flour diluted with 1glass 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.