Label
All
0
Clear all filters

The Times Picayune Publishing Company

Violet Conserve

Conserve de Violettes

Rate this recipe

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Ounces of Freshly Gathered Violet Petals
  • 1½ Pounds of Sugar

Method

This conserve is made by pounding two ounces of freshly-gathered Violet Petals, with great care, into a paste, after steeping in distilled water sufficient to make a rich paste. Then add the sugar, in proportion of one and a half pounds, and boil to a flake.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title