It was violet season in early May and before the weather became too hot, all the violets needed had to be candied and the violet syrup prepared. But in addition to the preservation of the violets, this year’s violets were used for the receipt (recipe), A Tansie of Violets.
Posted by: hearttohearthcookery | May 29, 2015
Violets in May
Posted in culinary history, food, food history, receipts, recipes, Violets | Tags: culinary history, food, food history, foodways
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