Vyolette

15th century cookbook
Ab. 1420 A.D.

Vyolette
—Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.

Modern English

Violet
—Take violet flowers, boil them, press them, bray(chop) them small, temper them with almond milk, or good cows milk, bind it with almond or rice flour; take enough sugar and add this to the mixure, or alternatively, add honey; colour it with the same that the flowers be on painted above. (colour with violets? the flowers themselves would not contain much, if any, colour after the process above, however the juice from pressing violet petals would be rich in colour)