OF SUNDRY HERBS 135 



VIOLET LEAVES, at the entrance of spring fried brownish 

 and eaten with Orange or Lemon Juice and Sugar is one 

 of the most agreeable of all the herbaceous dishes. John 

 Evelyn, Acetaria, 1699. 



To MAKE SIRROP OF VIOLETS. First gather a great 

 quantity of violet flowers and pick them clean from the 

 stalkes and set them on the fire and put to them so much 

 rose-water as you think good. Then let them boil all together 

 untill the colour be forth of them. Then take them off the 

 fire and strain them through a fine cloth, then put so much 

 suger to them as you thinke good, then set it againe to the 

 fire until it be somewhat thick and put it into a violet 

 glasse. The Good Housewife's Jewell, 1585. 



To MAKE HONEY OF VIOLETS. The Honey of Violets is 

 made like the honey of Roses, making three infusions, and 

 the first infusion being strained, boyle as much honey with 

 it, and at the last scumme it. The Charitable Physitian, 

 by Philbert Guibert, Physitian Regent in Paris, 1639. 



See under Honey of Roses. 



CONSERVE OF VIOLETS, THE ITALIAN MANNER. Take the 

 leaves of blew Violets separated from their stalks and greens, 

 beat them very well in a stone Mortar, with twice their 

 weight of sugar, and reserve them for your use in a glass 

 vessel. The Queen's Closet Opened, by W. M., Cook to 

 Queen Henrietta Maria, 1655, 



To MAKE VIOLET CAKES. Wet double refin'd Sugar, and 

 boil it, till it is almost come to Sugar again ; then put into 

 it Juice of Violets ; put in Juice of Lemons, this will make 

 them look red ; if you put in Juice and Water it will make 

 them look green. If you will have them all blue, put in 

 the Juice of Violets without the Lemon. From The Receipt 

 Book of John Middleton, 1734. 



VIOLET TABLET. Steep violet flowers in lemon juice till 

 the colour is deep enough. Add sugar and boil to candy 

 height and cut into cakes before it is quite cold, 



