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Candied Violets (A Garnish)

Ingredients:

  • 1 cup Fresh violets
  • 1/2 tsp Water
  • 1 Egg white
  • Granulated sugar

Preparation:

Wash carefully and pick over a cup of fresh violets. Remove stems, but do not attempt to remove the little green calyx. Allow to dry on absorbent paper.

Add 1/2 teaspoon water to egg white, beaten but not stiff. Dip the flowers in the egg white, then dust with granulated sugar.

Place on waxed paper to dry. Takes about 2 weeks. Store in tightly lidded tin and they will keep indefinitely.

Servings:
Source:
Submitted by: Recipe Group Member
Date:


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