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To a Quarter of a Pound of Saffron

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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To a Quarter of a Pound of Saffron

Ingredients

Directions

  1. Combine saffron, water, and alum in a pot.

  2. Bring to a boil and let it simmer for 15 minutes.

  3. Strain the mixture through a towel into bottles.

  4. Allow it to cool, then cork the bottles tightly.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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