Кисель из клюквы — рецепты царской России

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Как варить кисель из клюквыЧтобы сварить кисель из клюквы, вам надо взять 100 граммов отобранной и хорошо промытой клюквы, растереть ее, залить 1 стаканом горячей воды и, когда ягоды разотрутся, процедить жидкость через сито. Затем в процеженную жидкость опустить 6 чайных ложек сахарного песка и поставить ее кипятить. Одновременно взять ложку крахмала, развести ее в четверти стакана холодной воды и, когда хорошо закипит клюквенный сок, медленно влить в него смесь из крахмала, быстро мешая жидкость,- после чего все это должно прокипеть еще раза 2 или 3. Тогда жидкость вылить на блюдо и дать остыть.

Клюквенный кисель пьют с молоком или сливками, с добавлением сахара по вкусу.

Таким же образом можно готовить кисель из малины, красной смородины, апельсинового, лимонного сока и т.д.

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

Видео-кисель — еще один рецепт клюквенного киселя!

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