Yield: 1 Servings
|1 cup||Fresh violets|
|1 \N||Egg white|
|\N \N||Granulated sugar|
Wash carefully and pick over a cup of fresh violets. Remove stems, but do not attempt to remove the little green calyx. Allow to dry on absorbent paper. Add ½ teaspoon water to egg white, beaten but not stiff. Dip the flowers in the egg white, then dust with granulated sugar. Place on waxed paper to dry. Takes about 2 weeks. Store in tightly lidded tin and they will keep indefinitely.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 22, 1998