To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c.

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take weight for weight of sugar candy, or double refined sugar, being beaten fine, searsed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them.