SC - Saxon Violets

[Huette von Ahrens]

Gosh, I made this about 20 years ago!  I wonder if I
still have my notes and redaction of this ...  I know
that instead of using real violets [which I didn't
have access to then] I used a commercial violet
extract.  I also made some using a commercial rose
extract.  They went over very well.

Huette

- --- david friedman <ddfr at best.com> 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)
>
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