Кисель яблочный — как готовить — рецепты царской России

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Как делать яблочный кисельРецепт приготовления яблочного киселя таков: взять 2 средних антоновских яблока, мелко изрезать, разварить их в 1,5 стаканах воды, затем протереть сквозь сито, смешать ее с 2-мя ложками сахарного песка, с соком из 1/4 лимона и поставить кипятить. Потом взять одну столовую ложку крахмала, развести ее 3-мя столовыми ложками холодной воды. И в то время, когда кипит протертая жидкость, не снимая ее с огня, медленно влить в нее приготовленную смесь из картофельной муки (крахмала), быстро размешивая кипящую воду. Дав жидкости прокипеть еще минут 5, ее сливают в форму или тарелку и дают застыть.

Кисель едят или с молоком, или со сливками, с добавлением сахара.

*по материалам кулинарной брошюры «Обеды вегетарианца», издание В.П. Быкова, Москва, 1894 год

И еще один видеорецептик яблочного киселя!

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