In the year 1478 cakes were made for a feast at St Ewen’s Church, Bristol. The accounts show the ingredients:
We are not given the recipe for these particular cakes but a recipe of about 1500 uses the same ingredients. Saffron at this time was used all over England in many dishes and saffron cake and bread were not confined to the Cornish, as they are today.
Cream the butter or cream with the sugar and dry spices. Strain in the saffron water. Beat in the eggs and finally the flour,
©1980 The Estate of Elizabeth Ayrton