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Candied Violets
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0 g
Carbohydrates4.2 g
Sugars4.2 g
Total Fat0 g
Sodium0 mg
Potassium0.1 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 199. The excerpt below is the record exactly as published.
CANDIED VIOLETS. Miss Louise Edge. Press the petals of the violets softly in a cloth to free them of all moisture, weigh, then take an equal weight of sugar
Cook this with the app: pantry check, scaling, and the assistant.