SC - White Leach Recipe?

[Sue Clemenger]

Does anyone out there know of a source for edible violets? I don't know that
they grow around here, as I've never seen them.
- --Maire

"Michael F. Gunter" wrote:

> > 'Lainie asked about violet recipes a while back. Here is what looks
> > rather like a violet pudding?
> >
> > Vyolette
> > Two Fifteenth Century Cookery Books p. 29
> >
> > Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper
> > hem vppe with Almaunde mylke, or gode Cow Mylke, a-lye it with
> > Amyndoun or Flowre of Rys; take Sugre y-now, an putte ther-to, or
> > hony in defaute; coloure it with the same that the flowrys be on
> > y-peyntid a-boue. [thorns replaced by th]
> >
> > Elizabeth/Betty Cook (well behind the list)
>
> I have a question about this recipe. Basically, here is my interpretation:
>
> Take violet petals, boil them in water, press them dry, mince.
> Add the minced petals to either Almond Milk or Cow's milk and
> stir in amyndoun or rice flour. Put in enough sugar to make it sweet
> or you can add honey if you prefer.
> I'm not sure about the last sentence. I guess it can mean present
> it so the flowers are represented above.
>
> I would think this would be heated or boiled until it comes together
> but no mention is made of heating the mixture. How does this become
> puddinglike? Is the rice flour enough alone to thicken it?
>
> It sounds neat and a wonderful addition to something like a Queen's
> luncheon. I guess I'll have to try it myself.
>
> Thanks,
>
> Gunthar
>
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