Candied Violets (A Garnish)
- 1 cup Fresh violets
- 1/2 tsp Water
- 1 Egg white
- Granulated sugar
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:
Submitted by: Recipe Group Member
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