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To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c.

To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c.. is a traditional Stuart recipe for a classic method of preserving flowers by candying in sugar and rose water, then drying before storing for later use as garnishes. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c..

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

10–15

Rating: 4.5 star rating

Tags : Wild FoodVegetarian RecipesBritish Recipes



Original Recipe


To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c.. (from Robert May's Accomplisht Cook 1660)

To Candy Flowers for Sallets, as Violets, Cowslips, Clove-gilliflowers, Roses, Primroses, Borrage, Bugloss, &c..

        Take weight for weight of sugar candy, or double refined sugar, being beaten fine, searsed, and put in a silver dish with rose-water, set them over a charecoal fire, and stir them with a silver spoon till they be candied, or boil them in a Candy sirrup height in a dish or skillet, keep them in a dry place for your use, and when you use them for sallets, put a little wine-vinegar to them, and dish them.


Modern Redaction


Method:

Trim the flowers neatly (remove the bitter white petal bases from the rose petals etc). Mix the flowers and the sugar in a saucepan then add the rose water. Heat gently until the sugar dissolves then increase the heat and continue cooking, stirring with a spoon, until the sugar caramelizes a light golden brown.

Line a baking tray with greaseproof (waxed) paper and set the flowers or petals on this, separating them out individually. Set aside to dry then peel off the greaseproof paper and store in an air-tight jar.

Find more Accomplisht Cook Recipes Here and more Traditional Stuart Recipes Here.