Candied Violets
From Around-the-world cook book, 1913
Serves 10
Presented as published in 1913. 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
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 92. The excerpt below is the record exactly as published.
Prepare fondant, and when the syrup is boiled, so that it ** hairs," remove it from the fire, stir a little, and dip each small spray of mint into it, laying them afterwards on but- tered paper to harden. CANDIED VIOLETS Candied violets may be prepared in the same way as candied mint leaves. The syrup may be colored by using grape juice
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