Photo: Ian Dooley
Estimated Nutrition (whole recipe, rough)
100
Calories
0g
Protein
5g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 quart cream
- ¾ cup sugar
- Few grains salt
- ⅓ cup Yvette Cordial
- 1 small bunch violets
- Violet coloring
Directions
1
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg