| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Arab |
Flowers, Candies, Holiday, Info/tips |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flowers |
| 1 |
oz |
Gum arabic |
| 1 |
c |
Water |
| 1 |
tb |
Corn syrup |
| 1 |
c |
Sugar |
INSTRUCTIONS
Dry the flowers. Dissolve gum arabic in 1/2 cup hot water and cool.
Carefully coat the petals with this mixture. Put them on wax paper so they
will not touch and mix the corn syrup and sugar in 1/2 cup water and cook
to a soft ball. Dip petals into syrup and dry. Sprinkle with finely
granulated sugar.
* Source: Flower Cookery (The Art of Cooking with Flowers) * by Mary
MacNicol * Fleet Press Corporation ~ New York * Library of Congress
Catalogue Card No. 67-24072 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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