Candy Flowers Old Elizabethan Recipes
CANDIED FLOWERS
Sugarcoated edible flowers are a quick and easy way to add a little flair to many desserts and serving trays. They need to be made in advance, which is a real time-saver on party day.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 40 to 50 candied flowers.
Number Of Ingredients 4
Steps:
- In a small bowl, dissolve meringue powder in water. Lightly brush over all sides of flowers to coat completely. Sprinkle with sugar. Allow to dry on a waxed paper-lined baking sheet for 1 to 2 days. Use as a garnish for dessert.
Nutrition Facts :
CANDY FLOWERS OLD ELIZABETHAN RECIPE
PERIOD: England, 17th Century SOURCE: The Queen-like Closet OR RICH CABINET: Scored with all manner of RARE RECEIPTS by Hannah Woolley (1622-1675) printed at the White Lion in Duck-Lane, near West-Smithfield, London in 1672.
Provided by Penny Hall
Categories Candies
Time 1h30m
Number Of Ingredients 1
Steps:
- 1. To Candy Flowers the best way Takes Roses, Violets, Cowslips, or Gilly-Flours, and pick them from the white bottoms, then have boiled to a Candy height Sugar, and put in so many Flours as the Sugar will receive, and continually stir them with the back of a Spoon, and when you see the Sugar harden on the sides of the Skillet, and on the Spoon, take them off the Fire, and keep them with stirring in the warm Skillet, till you see them part, and the Sugar as it were sifted upon them, then put them upon a paper while they are warm and rub them gently with your hands; till all the Lumps be broken, then put them into a Cullender, and sift them as clean as may be, then pour them upon a clean Cloth, and shake them up and down till there be hardly any Sugar hanging about them; then if you would have them look as though they were new gathered, have some help, and open them with your fingers before they be quite cold, and if any Sugar hang about them, you may wipe it off with a fine Cloth; to candy Rosemary Flours, or Archangel, you must pull out the string that stands up in the middle of the Blossom, and take them which are not at all faded, and they will look as though they were new gathered, without opening
ELIZABETHAN ENGLISH HERB AND FLOWER SALAD WITH HONEY DRESSING
An old Elizabethan salad recipe, but with an air of modernity about it, as our interest increases in herbal and floral remedies in today's busy, stressful and hectic world. I have made some suggestions about which flowers and herbs to use - but PLEASE do check that the flowers and herbs you choose to use are edible!! The French also use flowers in their salads, and although the title suggests this to be an English recipe, this style of herbal and floral salad will have been very common throughout Medieval Europe. I serve this at the Auberge when the flowers and herbs are in season - freshly picked from my garden; it is always enjoyed with great relish and is a vibrant topic of dinner party conversation! It makes a lovely appetiser or can be served with the cheese course for an unusual and pretty accompaniment. Make sure that your flowers and herbs are insecticide free, and are not traffic polluted as well.........wipe them or wash them gently, allowing them to dry before using them.
Provided by French Tart
Categories Salad Dressings
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Toss together the watercress, lamb's lettuce, spring onions, sorrel, sage, mint and rosemary leaves.
- Mix together the olive oil, lemon juice and honey - season with salt and pepper. Toss the salad with the dressing.
- Place the salad in an attractive serving dish. Scatter the edible flowers over the top of the salad.
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