|Tightly packed violet blossoms||1 Pint|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Sugar||2 Cup (32 tbs)|
|Lemon gelatin||3 Ounce (1 Package)|
|Boiling water||1 Cup (16 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Confectionery sugar||2 Tablespoon|
Pour 1 1/2 cups boiling water over violet blossoms and let infuse in covered jar 48 hours.
Strain liquid, discarding spent blossoms.
Add sugar and lemon juice to violet liquid.
Bring to boil and boil 2 minutes.
Add 1 cup boiling water to gelatins which have been mixed together.
Stir until dissolved.
Pour in 1 cup chilled violet mixture and mix well.
Pour into shallow square glass baking dish and chill overnight.
Cut into small cubes and roll in confectioner's sugar.
Store in dry place.
Serving size: Complete recipe
Calories 3406 Calories from Fat 0
% Daily Value*
Total Fat 0.02 g0.02%
Saturated Fat 0.01 g0.05%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 523.6 mg21.8%
Total Carbohydrates 780 g260.1%
Dietary Fiber 205.8 g823.3%
Sugars 502.8 g
Protein 89 g178.5%
Vitamin A 0.1% Vitamin C 23%
Calcium 3.2% Iron 54.5%
*Based on a 2000 Calorie diet