Candied Roses and Violets from The Complete Book of Home Preserving by Mary Norwak
The flowers should be gathered early when the dew has just dried. Bring the water to the boil and remove from heat. Stir in the sugar until dissolved. Remove stems from the flowers, and lightly was...
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Ingredients
- 1 cup small rosebuds or 2 cups violets
- 4 fl.oz/100 ml water
- 8 oz/225 g granulated sugar
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