Put them upon a paper while they are
warm and rub them gently with your hands; till all the Lumps be broken,
then put them into a Cullender, and sift them as clean as may be, then
pour them upon a clean Cloth, and shake them up and down till there be
hardly any Sugar hanging about them; then if you would have them look as
though they were new gathered, have some help, and open them with your
fingers before they be quite cold, and if any Sugar hang about them, you
may wipe it off with a fine Cloth; to candy Rosemary Flours, or
Archangel, you must pull out the string that stands up in the middle of
the Blossom, and take them which are not at all faded, and they will
look as though they were new gathered, without opening.
Candy Flowers Old Elizabethan Dessert Recipe
The above Old dessert recipe for Candy Flowers is written in totally different
way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of