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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
873Calories
0 gProtein
226 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein0 g
Carbohydrates226 g
Fiber0 g
Sugars226 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.4 mg
Potassium6.9 mg
Calcium9.4 mg
Iron0.1 mg
Magnesium3 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
Water236 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 135. The excerpt below is the record exactly as published.
CANDIED VIOLETS. Select the desired quantity of perfect sweet violets, spread them on an inverted sieve, and stand in the air until slightly dried, but not crisp. Make a syrup from a half pound gran- ulated sugar and a half pint of water
Cook this with the app: pantry check, scaling, and the assistant.