Apricots are my favorite June fruit. Around here, they are only available a few weeks, and each year I eagerly look forward to their appearance at the store. I recently bought some apricots, so was thrilled to find a hundred-year-old recipe for Apricot Sponge.
Apricot Sponge is a smooth, silky dessert that is served with whipped cream.
My daughter ate some Apricot Sponge, and said, “A top-five recipe.” In her opinion, this is one of the top five hundred-year-old recipes that I’ve served her. She thinks that it tastes like a luscious dessert that she ate at a fancy restaurant.
Here’s the recipe updated for modern cooks:
One of the loveliest flowers of spring is the Viola odorata or as it is commonly referred to, the “Sweet violet.” Violets have been used in herbal healing remedies for centuries, in fact St. Hildegard of Bingen, the famous 12th century German mystic and healer, was said to have made a healing salve of violet juice, olive oil, and goat tallow for its use as a possible anti-bacterial.
Paths I Walk 
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