Flowers as Food
Receipts and Lore from Many Sources
Compiled by Florence White
Florence White provides the perfect introduction to her own book, first published in 1934:
Idly turning over the leaves of my note-books to select the ‘receipts’, etc., for this small collection, it was easy to imagine the women of a bygone age walking in their gardens in petticoats of satin and gaily-coloured gowns, or at work in their still-rooms making delicious dishes in which the flowers and herbs they grew formed part of the ingredients. The very air seemed filled with sweet and homely perfumes; the smell of fresh and drying herbs and flowers, and fermenting juices; an illusion that each recipe selected recalls every time it is written and re-read. In them, therefore, is one phase of English home life at various periods crystallized.
Some recipes therefore are given merely for their literary and historical value. At the same time, although this is not to be considered a cookery book, some people may like to experiment, as I have done, by making small quantities of flower syrups, vinegars, herb-teas, wines, confectionery, etc. I have therefore grouped together in Part One, general practical directions for this purpose, which may be applied to the recipes of some of the edible flowers arranged alphabetically in Part Two. Many of the soups, puddings, and salads may be served, some with great advantage to our health and housekeeping accounts.
There is little more to say except that this beautiful edition is fully illustrated with colour images of all the flowers and plants described by Florence White. It is a delight for the senses – a nosegay of perfumes, a posy of visual delights and a tisane of tastes that is our gift to you.
Trim size: 210mm x 210mm
Extent: 112 pages
Full colour, highly illustrated
Publication date: 2021
AN ENCHANTING HOBBY
GENERAL DIRECTIONS FOR
I Crystallizing Flowers
2 Preserving Flowers in Vinegar for Salads
3 Making Flower Syrups
4 Drying Flowers for Teas and Tisanes
5 Making Wines from Flowers
FIFTY-FOUR FLOWERS Arranged in alphabetical order with recipes for food delicacies in which they play a
more or less important part.
About the author:
Florence White (1863-1940) was born in Peckham. When she was 18 she went to live with two elderly aunts in Farnham, Hampshire and she learned her cooking skills from them.
Between 1915 and 1921 she was 'a cook in cap and apron' and she says that:
I once had the run of an old-world flower, herb and vegetable garden (my kitchen windows looked on to a walled garden with flagged paths, herbs and a sundial). There I tried out some flower recipes in small quantities, notably rose-petal jam, the results of which were much appreciated. Later on my own Experiment Kitchen gave me special opportunities for further practical work.
As well as being a cook, Florence had a number of jobs including private teacher and freelance journalist. In later life she returned to Farnham and set up a cookery and domestic training school.
In 1928 Florence founded The English Folk Cookery Association because she was concerned that people had forgotten the great English cooking traditions and recipes of the past.
The author of a number of books, her most famous work is Good Things in England: A Practical Cookery Book for Everyday Use.