TO FROST HOLLY-LEAVES, for garnishing and decorating Dessert and Supper Dishes

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

Instructions

  1. Procure some nice sprigs of holly; pick the leaves from the stalks, and wipe them with a clean cloth free from all moisture;
  2. then place them on a dish near the fire, to get thoroughly dry, but not too near to shrivel the leaves;
  3. dip them into oiled butter, sprinkle over them some coarsely-powdered sugar, and dry them before the fire.
  4. They should be kept in a dry place, as the least damp would spoil their appearance.

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