Violet
From The national course in home economics, 1917
Serves 1
Lizzie Nieman
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 389. The excerpt below is the record exactly as published.
VIOLET. One and three-quarter ounces of powdered orris root, one ounce of cassia flowers, one-quarter ounce of gum benzoin, two drops of oil of rose, one small drop of oil of bitter almonds; moisten with one drachm of extract of violet
Cook this with the app: pantry check, scaling, and the assistant.