Candied Primrose Flowers RecipeOrigin: Britain Period: Traditional |
Ingredients:
A generous handful of fresh wild primrose flowers 
Candied Primrose Flowers Preparation:Method:Whisk together the egg white and rosewater until thoroughly mixed. Take the primrose flowers, one at a time, then use a very soft brush (a paintbrush is ideal) to coat the flower with the egg mix. Dip in caster sugar so it's completely covered then set on a tray covered with greaseproof (waxed) paper and set aside to dry overnight. The following day store in an air-tight jar. Typically they will keep for up to a week. |
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Other recipes with flowers and sugar as primary ingredients: Ginger Sherbet Kahk bi Loz Coconut Candy Marron Glacée Irmik Helvasi Primrose Vinegar White Chocolate Cashew Brownies Melon and Pineapple Salad Yarrow Flower Wine Chocolate Icing Bitter Brandy Sauce Rosemary Syrup Raspberry Water Ice Trinidad Mauby Cinnamon Syrup Simple Sesame Halva Steamed Pork-filled Courgette Flowers Shortbread Oatmeal Biscuits Mojhy Apples Pear Sherbet Marshmallow Easter Bunnies and Chicks Cherry Fudge Burnt Sugar Cookies Kiwi Fruit Sorbet Brandy Butter Rhubarb and Angelica Flummery Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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