The violet petals for the Cream Ice of Violets were pounded in a marble mortar and pestle to a paste which was infused for about an hour in hot water.
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Posted by: hearttohearthcookery | June 20, 2013
Pounding Violets
Posted in confectionery, culinary history, food, food history, ice cream, Marble mortar and pestle, receipts, recipes, Violets | Tags: confectionery, culinary history, food, food history, foodways, ice cream
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