Preserved Violets

Ingredients

• one pound of large full-blown violets
• one and one-half pounds of granulated sugar
• a cupful of sugar

Method

1. 1

   Boil sugar until it forms a soft ball in cold water.

2. 2

   Add violets, stir gently, and boil once.

3. 3

   Drain syrup, cook it until it hardens in water, add violets, and let stand overnight.

4. 4

   Repeat draining and boiling, then add violets and stir until crystallized.

5. 5

   Pour onto paper and dry.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 216. The excerpt below is the record exactly as published.

Preserved violets. Cut the stems from one pound of large full-blown violets. Boil one and one-half pounds of granulated sugar, until a little dropped in cold water makes a soft ball. Then throw the violets into the sugar, remove the pan from the fire for a moment, and stir gently. Then return the pan to the fire, boil up once, and then change the violets imme- diately to another vessel. Let them stand over night, and then drain off the syrup through a sieve. Put the syrup in a copper pan, add a cupful of sugar

Cook this with the app: pantry check, scaling, and the assistant.