Violet Conserve

Conserve de Violettes

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 2 Ounces of Freshly Gathered Violet Petals
  • 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.