Violet Syrup
450g (1lb) Violets
900g (2lb) Caster Sugar
600ml (1 pint) Water
For every 450g (1lb) use 600ml (1 pint) of water.
Bring the water to the boil, then add the violets.
Stir well together and allow to infuse for 24 hours.
Strain well and weigh.
For every 450g (1lb) of liquid add 900g (2lb) sugar, stir until the sugar has dissolved.
Allow to stand for 2-3 days, stirring occasionally.
Place over a low heat and simmer very gently until thickened.
To make Syrrup of Violets
Take violets and pick them; to every pound of violets put a pint of water, when the water is just ready to boil put it to your violets, and stir them well together, let them infuse twenty four hours and strain them; to every pound of syrrup, take almost two pounds of sugar, beat the sugar very well and put it into your syrrup, stir it that the sugar may dissolve, let it stand a day or two, stirring it two or three times, then set it on the fire, let be but warm and it will be thick enough.
You may make your syrrup either of violets or gilliflowers, only take the weight of sugar, let it stand on the fire till it be very hot, and the syrrup of violets must be only warm.
English Housewifry - 1764
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