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:

• 
• 
• 
• 

•