Yellow (Saffron)

Jaune (Safran)

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


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


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.