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Candied Violets

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and plum are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,313 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Candied Violets

Ingredients

Directions

  1. Remove the green stalks from the violets.

  2. Boil sugar until it reaches the 'blow' stage: drop a bit in ice water; if it can be drawn into threads, it's ready.

  3. Add violet flavor and enough plum purple food color to achieve a good violet hue.

  4. Add the violets and bring the sugar back to the 'blow' stage.

  5. Move the pan to the side of the stove and rub the sugar against the pan until it whitens.

  6. Stir well until the sugar separates from the flowers.

  7. Turn the flowers onto a sieve, lift off any loose sugar, and place them in the oven to dry.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + plumtop 21% of all pairs
    Smell alikelow
    Cooked together2,313 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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