The 1901 Cookbook Archive
No. 3348 — Violet Syrup
English historical translation of Molokhovets recipe No. 3348 from the 1901 Russian cookbook, retaining original methods and measures.
Gather fresh violet flowers only, about ½ pound, and pour over 1½ glasses boiling water. Cover with a clean napkin and leave in a cold place for five days.
Strain through a clean napkin. For each glass liquid take 1 glass fine sugar.
Put the sugar in a new enamelled or other preserving saucepan, add the violet liquid and simmer gently to the desired thickness. Cool and bottle.
Use for lemonade and as a glaze for cakes and mazureks.
Historical editorial note: Five-day steeping of flowers without defined temperature or microbiological control is historic, not a validated modern preservation method.
Original source: Read Russian recipe No. 3348. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.