[Sca-cooks] Edible Violet Water?

Elaine Koogler kiridono at gmail.com
Wed Aug 26 15:07:58 PDT 2009


This recipe or group of recipes calls for fresh flowers (or that's what I
assume from the text).  I am assuming also that it would be ok to use dried
lavender, reducing the quantity used as we do for other dried vs. fresh
herbs.

I do use dried lavender in my Scotch Flower Cordial (along with rose hips,
elderflower and pot marigold).  It works very well...and I haven't poisoned
anyone yet!

Kiri

On Wed, Aug 26, 2009 at 5:42 PM, Elise Fleming <alysk at ix.netcom.com> wrote:

> Greetings!  Have you seen this web page which tells you how to make your
> own?  It's at
> http://18thccuisine.blogspot.com/2006/04/you-are-dainty-violet.html .
>
> I'm aware of violet sugar from around the 13th c. but don't recall reading
> anything about violet water in the English recipes.
>
> Alys K.
> --
> Elise Fleming
> alysk at ix.netcom.com
> http://home.netcom.com/~alysk/ <http://home.netcom.com/%7Ealysk/>
>
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