Candied Violet Flowers RecipeOrigin: Britain Period: Traditional |
Ingredients:
A generous handful of fresh wild sweet violet flowers 
Candied Violet Flowers Preparation:Method:Whisk together the egg white and rosewater until thoroughly mixed. Take the violet 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 last for up to a week. |
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Other recipes with flowers and sugar as primary ingredients: Candied Violet Flowers Hips and Haws Jelly Tamarillo Apple Sauce Candy Ghosts Fudge Frosting Copycat Duncan Hines Cake Mix Blackcurrant Water Ice Blackcurrant Syrup II Tamarillo Sorbet Easter Egg Candies Halvah Fudge Sorbet à la Verveine Easter Chocolate Cream-filled Eggs Traditional Elderberry Wine Halawa Tahiniya Cinnamon Syrup Irmik Helvasi Walnut and Coffee Fudge Hawthorn Berry Stew Almond Praline Kahlua Baked Easter Ham Mojhy Apples Hawthorn Jelly Almond Buttercream Icing Buttercream Filling Raspberry and Rhubarb Preserve 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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