The Times Picayune Publishing Company

Yellow (Saffron)

Jaune (Safran)

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
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

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.