Syrup of Violets
From The "Queen" cookery books: Ices, 1902
Presented as published in 1902. 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 The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 67. The excerpt below is the record exactly as published.
one and a half pounds of fresh violet flowers from their stalks and steep them for two days closely covered, in a pint of distilled soft water, then wring them to get every drop of juice from them, add this liquid to two pounds of cane sugar and boil to a syrup; when cool add one and a half fluid ounces of spirit
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