vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Candied Violets
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
221Calories
0 gProtein
55 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein0 g
Carbohydrates55 g
Fiber0 g
Sugars53 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.5 mg
Potassium2.4 mg
Calcium1.8 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 136. The excerpt below is the record exactly as published.
a half cup of fondant, add two drops of essence of violet and sufficient water, drop at a time to give the fondant a thin, grayish color ; then dip the violets into this one at a time, dust with sifted crystallized sugar (or granu- lated sugar) and place on oiled paper to harden. Mrs. S. T. Rorer. CANDIED ROSE LEAVES. Proceed precisely the same as for candied violets
Cook this with the app: pantry check, scaling, and the assistant.