SC - Saxon Violets
Huette von Ahrens
ahrenshav at yahoo.com
Wed Mar 22 12:20:41 PST 2000
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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