Syrup of Violets
Ingredients
Directions
Macerate the violet flowers in boiling distilled water for 25 hours.
Strain the mixture through a cloth without pressing.
Add double-refined sugar to the strained liquid to create the syrup.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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