4 - A most excellent sirup of Violets
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Delights for Ladies (England, 1609), entitled "4 - A most excellent sirup of Violets". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

4 - A most excellent sirup of Violets, both in taste and tincture. Expresse the juyce of clipt Violets, and to three parts of juyce take one fourth part of conduit water: put the same into an Alablaster mortar, with the leaves which you have stamped, and wriing the same out thorow a cloth, as you id at first, into the other juyce: put thereto a sufficient proportion of the finest sugar and brought also into a most fine powder: let the same stand 10 or 12 houres in a cleane blased earthen pan: then drain away the cleerest, and put it into a glasse, and put thereto a few drops of the juice of Lemmons, and it will become cleer, transparent, and of the violet colour. Then you may expresse more juyce into the sugar, which will settle in the bottome, with some of the thickest part of the juyce: and beating the same upon a bentle fire, it will also become a good sirup of violets, but not comparable to the first. By this manner of work you gaine one quarter of sirup, more than diverse Apothecaries doe.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Delights for Ladies". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?delig:4>. Accessed on May 28, 2020, 4:30 am.

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