No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 958g Recipe makes 3/4 cup) The following items or measurements are not included below: violets |
||
| Calories 3096 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 16mg | 0% | |
| Total Carbohydrate 799.8g | 266% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 799.3g | ||
| Protein 0.0g | 0% | |
Conserve De Violettes - Violet Preserves
By: Molly53
Jul 22, 2007
A romantic, turn of the century recipe from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
3/4 cup
Ingredients
Directions
1
Steep petals in boiling water for ten minutes.2
Pound into a paste.3
Add sugar and cook until thick; pour into a clean jar and seal.
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- Preparation > Time to Make > < 30 mins
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- Preparation > Inexpensive
- Preparation > Technique > Canning
- Occasion > Gifts
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