VIOLET CAKES

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. Beat the violets fine in a mortar, with the juice of a lemon.
  2. Beat and sift twice their weight of double refined sugar.
  3. Put your sugar and violets into a silver sauce-pan or tankard.
  4. Set it over a slow fire.
  5. Keep stirring it gently till all your sugar is dissolved.
  6. If you let it boil it will discolour your violets.
  7. Drop them in china plates.
  8. When you take them off, put them in a box, with paper betwixt every layer.
Original Text
To make VIOLET CAKES. TAKE the finest violets you can get, pick off the leaves, beat the violets fine in a mortar, with the juice of a lemon, beat and sift twice their weight of double refined sugar, put your sugar and violets into a silver sauce-pan or tankard, set it over a slow fire, keep stirring it gently till all your sugar is dissolved, if you let it boil it will discolour your violets, drop them in china plates; when you take them off, put them in a box, with paper betwixt every layer.
Notes
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