Yellow (Saffron)

Jaune (Safran)

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Ounces of Saffron
  • An Ounce of Alum
  • 20 Ounces of Sugar
  • A Pint of Water Alcohol

Method

Take three ounces of saffron, one ounce of powdered alum, twenty ounces of sugar, and one pint of water, and boil all together. Strain and add a little alcohol, and bottle for use.