Syrup of Violets

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Free one and a half pounds of fresh violet flowers from their stalks and steep them for two days closely covered, in a pint of distilled soft water.
  2. Wring them to get every drop of juice from them.
  3. Add this liquid to two pounds of cane sugar and boil to a syrup.
  4. When cool add one and a half fluid ounces of spirit, and bottle.
Original Text · last edited 4 days ago
Syrup of Violets.—Free one and a half pounds of fresh violet flowers from their stalks and steep them for two days closely covered, in a pint of distilled soft water, then wring them to get every drop of juice from them, add this liquid to two pounds of cane sugar and boil to a syrup; when cool add one and a half fluid ounces of spirit, and bottle.
Notes
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