Kisel, Almond

Name: Kisel, Almond
Cuisine: Russia
Ingredients: funt sweet almonds; funt bitter almonds; stakan water; stakan sugar; stakan potato flour (starch)

Origin: Saint Petersburg, Russia

Source: Elena Molokhovets (Елена Молоховец), 1901

Ingredients

funt sweet almonds
funt bitter almonds
stakan water
stakan sugar
stakan potato flour (starch)

Instructions

Pound 1/2 funt sweet + 1/8 funt bitter blanched almonds with a little cold water; thin with 5 stakans water and boil.
Strain through a napkin, squeeze, add sugar and boil.
Stir in 1 stakan sifted potato starch slaked in 1 stakan cold water; serve with sugar or syrup. Reserve almond pulp for strudel/blinchiki filling.