Apple Kissel (Russia)

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Apple Kissel (Russia)

Source: Encyclopedia of European Cooking

 

 

2 Ib (900 g) apples

1 1/2 (English) pints (29 fl oz) (850 ml) water

1 lemon

nutmeg

4 oz (115 g) sugar

2 tablespoons (6 tsp) potato starch

 

 

Core and peel the apples, slice them and stew in water and sugar until

soft. Pass the apples through a sieve and put into a saucepan with the

juice of a lemon, a little grated nutmeg and the peel of a lemon.

Blend the starch with a little water, add to the apple puree, bring to

the boil and simmer for 5 minutes, stirring constantly. Remove the

lemon peel, pour the kissel into a wet mould and leave to cool.