Violet Conserve from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
This conserve is made by pounding two ounces of freshly-gathered Violet Petals, with great care, into a paste, after steeping in distilled water sufficient to make a rich paste. Then add the sugar,...
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Ingredients
- 2 Ounces of Freshly Gathered Violet Petals
- 1½ Pounds of Sugar
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