| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Make your o, Meringue po | 1 | Servings | |
INGREDIENTS
| 1 | c | Fresh violets |
| 1/2 | t | Water |
| 1 | Egg white | |
| Granulated sugar |
INSTRUCTIONS
Wash carefully and pick over a cup of fresh violets. Remove stems, but do not attempt to remove the little green calyx. Allow to dry on absorbent paper. Add 1/2 teaspoon water to egg white, beaten but not stiff. Dip the flowers in the egg white, then dust with granulated sugar. Place on waxed paper to dry. Takes about 2 weeks. Store in tightly lidded tin and they will keep indefinitely. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 55.5mg
Potassium: 54.5mg
Carbohydrates: 2.3g
Fiber: 0g
Sugar: 2.3g
Protein: 3.6g