CANDY FLOWERS OLD ELIZABETHAN RECIPE
PERIOD: England, 17th Century SOURCE: The Queen-like Closet OR RICH CABINET: Scored with all manner of RARE RECEIPTS by Hannah Woolley (1622-1675) printed at the White Lion in Duck-Lane, near West-Smithfield, London in 1672.
Provided by Penny Hall
Categories Candies
Time 1h30m
Number Of Ingredients 1
Steps:
- 1. To Candy Flowers the best way Takes Roses, Violets, Cowslips, or Gilly-Flours, and pick them from the white bottoms, then have boiled to a Candy height Sugar, and put in so many Flours as the Sugar will receive, and continually stir them with the back of a Spoon, and when you see the Sugar harden on the sides of the Skillet, and on the Spoon, take them off the Fire, and keep them with stirring in the warm Skillet, till you see them part, and the Sugar as it were sifted upon them, then put them upon a paper while they are warm and rub them gently with your hands; till all the Lumps be broken, then put them into a Cullender, and sift them as clean as may be, then pour them upon a clean Cloth, and shake them up and down till there be hardly any Sugar hanging about them; then if you would have them look as though they were new gathered, have some help, and open them with your fingers before they be quite cold, and if any Sugar hang about them, you may wipe it off with a fine Cloth; to candy Rosemary Flours, or Archangel, you must pull out the string that stands up in the middle of the Blossom, and take them which are not at all faded, and they will look as though they were new gathered, without opening
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