History Cookbook: Crystallized Flowers
Crystalized flowers and marmalad
Cut or buy one or two roses
Gently pull off the petals a few at a time. Rinse and leave to dry
Brush the petals with re-mixed powdered egg white
Brush the egg on both sides of the petal
Place in the sugar and sprinkle more sugar on, until coated
Lay out on baking parchment or foil to dry
Try decorating small cakes with the flowers
Comments: Traditionally this recipe contains small amounts of raw egg. Use a sachet of powdered egg to avoid any risk of salmonella.
Use only EDIBLE flowers, roses, nasturtiums, violets are all fine but some flowers are very toxic.
Preparation Time: 20-30 minutes, they are a bit fiddly
Cooking Time: None
Number of servings: This makes 30-50 candied petals
Serving suggestions: Serve after a meal or on small cakes.
This is a vegetarian recipe
As the availability of sugar increased and the cost began to reduce, the range and number of recipes using sugar multiplied.
These are a very simple to make but effective. Dishes were decorated before being set on the table and sweetmeats were a common way to finish a meal. Try them as an unusual flavouring in biscuits too.
The popularity of crystallized flowers endured for many centuries. Crystallized flowers appeared on Edwardian tea tables as the decoration on cakes and on their own as an after dinner sweet through the Georgian era.
- 2-3 whole roses
- 4 tbsp sugar
- 1 sachet of powdered egg white (traditionally 1 lightly beaten egg white)
- Food brush
- Waxed paper
- Gently pull the petals off the roses without damaging them
- Paint the petal on both sides with egg mix using a pastry or food brush
- Drop the petal onto the plate of sugar and sprinkle sugar over it
- Gently pull the petal out and leave to dry for a few hours on waxed paper or baking parchment
- They are ready to eat or store as soon as they are dry
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|Name: Josh||17th January 2014|
|sounds nice looks nicer|
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