Violet Ice
From A guide to modern cookery, 1909
Serves 6
The preparation should measure from 20° to 21°.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 454. The excerpt below is the record exactly as published.
VIOLET ICE Put half a lb. of cleaned violet petals into one and one-half pints — of boiling syrup. Let them infuse for ten minutes ; strain the whole — through a sieve ; let it cool, and finish it with the juice of three lemons
Cook this with the app: pantry check, scaling, and the assistant.