Saffron is said to impart an intoxicating
quality to bees. It exercises a. specific in-
fluence on the brain and nei-ves, and when
taken in large doses causes immoderate mirth
and involuntary laughter. .Its exhilarating-
qualities are so remarkable that it has been
supposed to be the " nepenthes " of Homer; and
to denote a merry temper it became a proverb
— " He has slept in a saffron-bag." It has the
singular property, also, of counteracting the
intoxication produced by alcoholic liquors, as
hops to some extent do. This was known to
Pliny, who says it allaj'S the fumes of wine and
prevents drunkenness. ' ' It was therefore taken
in drink by great wine-bibbers, to enable them
to drink largely without intoxication. Its
effects, however," says Professor Johnston, " are
very- uncertain, and it is now little used in
medicine, and still less, I believe, for adul-
terating beer."
Saflfron Pudding. — Boil a table-spoonful
of real saffron in half a tea-cupful of water
until the decided taste and smell peculiar to the
flower has been extracted and the liquor has
acquired a clear light-yellow tinge. Mince
finely three-quarters of a pound of suet, and
mix with it a pinch of salt, half a pound of
flour, half a pound of grated bread-crumbs,
and a tea-spoonful of powdered ginger. When
thoroughly mixed, stir in the saffron-water,
three well-beaten eggs, and as much milk or
cream as is required to make a light, smooth
dough✪ Saffron Pudding. Turn this into a floured cloth, tie
securely, allowing room for the pudding to
swell, plunge it into boiling water, and boil
until done enough. Time to boil, three hours.
Probable cost, Is. 6d. Sufficient for half a
dozen persons.
Safifron, Spurious.— The term saffron is
often applied to the Carthanuis tincforhis, a
large thistle-like plant, belonging to the order
Composite. The root is perennial, but the
stem herbaceous. It is said to have been
originally brought from the East, but it is now
naturalised in many parts of Europe, and is,
besides, extensively cultivated. In Spain the
flowers are used for colouring soups, olives, and
other dishes. The Jews in I'oland are remark-
ably fond of this spurious safih'on, and mix it
with their broad and most of their viands. In
Germany it is cultivated in a light soil, well
pulverised, and is sown in rows about eighteen
inches apart : it is afterwards thinned so as to
leave three or four inches between the plants.
The plants begin to flower in September, and
the field is then gone over once every week
for six or seven weeks, in order to gather the
expanded florets, which are diied in a kiln, in
the same way as true saft'ron. The Carthamus
is occasionally employed in cookery under the
impression that it is the genuine saft'ron. If
too great quantities are used, it produces a
purgative effect.
Saffron Tea (to assist digestion). — Mix a
pinch of saffron with a quarter of a pint of hot
water. Let it infuse for ten minutes, then add
two or three table-spoonfuls of brandy or any
other spirit and a lump of sugar✪ Saffron Tea. Serve hot or
cold. Time, ten minutes.
Sage. — Sage is a plant much used in cookery
for stufiings and sauces : it is supposed to assist
digestion. Red sage is the best, and green sage
the next best. August and September are the
months for drying sage.
Sage and Onion Gravy.— Prepare a ✪ Sage and Onion Gravy
Page 1631 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Saffron is said to impart an intoxicating quality to bees. It exercises a. specific influence on the brain and nerves, and when taken in large doses causes immoderate mirth and involuntary laughter. .Its exhilarating qualities are so remarkable that it has been supposed to be the " nepenthes " of Homer; and to denote a merry temper it became a proverb — " He has slept in a saffron-bag." It has the singular property, also, of counteracting the intoxication produced by alcoholic liquors, as hops to some extent do. This was known to Pliny, who says it allays the fumes of wine and prevents drunkenness. ' ' It was therefore taken in drink by great wine-bibbers, to enable them to drink largely without intoxication. Its effects, however," says Professor Johnston, " are very- uncertain, and it is now little used in medicine, and still less, I believe, for adulterating beer."
Saffron Pudding. — Boil a table-spoonful of real saffron in half a tea-cupful of water until the decided taste and smell peculiar to the flower has been extracted and the liquor has acquired a clear light-yellow tinge. Mince finely three-quarters of a pound of suet, and mix with it a pinch of salt, half a pound of flour, half a pound of grated bread-crumbs, and a tea-spoonful of powdered ginger. When thoroughly mixed, stir in the saffron-water, three well-beaten eggs, and as much milk or cream as is required to make a light, smooth dough. Turn this into a floured cloth, tie securely, allowing room for the pudding to swell, plunge it into boiling water, and boil until done enough. Time to boil, three hours. Probable cost, Is. 6d. Sufficient for half a dozen persons.
Saffron, Spurious.— The term saffron is often applied to the Carthamus tinctorious, a large thistle-like plant, belonging to the order Composite. The root is perennial, but the stem herbaceous. It is said to have been originally brought from the East, but it is now naturalised in many parts of Europe, and is, besides, extensively cultivated. In Spain the flowers are used for colouring soups, olives, and other dishes. The Jews in I'oland are remarkably fond of this spurious saffron, and mix it with their broad and most of their viands. In Germany it is cultivated in a light soil, well pulverised, and is sown in rows about eighteen inches apart : it is afterwards thinned so as to
leave three or four inches between the plants. The plants begin to flower in September, and the field is then gone over once every week for six or seven weeks, in order to gather the expanded florets, which are diied in a kiln, in the same way as true saffron. The Carthamus is occasionally employed in cookery under the impression that it is the genuine saffron. If too great quantities are used, it produces a purgative effect.
Saffron Tea (to assist digestion). — Mix a pinch of saffron with a quarter of a pint of hot water. Let it infuse for ten minutes, then add two or three table-spoonfuls of brandy or any other spirit and a lump of sugar. Serve hot or cold. Time, ten minutes.
Sage. — Sage is a plant much used in cookery for stufiings and sauces : it is supposed to assist digestion. Red sage is the best, and green sage the next best. August and September are the months for drying sage.
Sage and Onion Gravy.— Prepare a
Records on this page
Saffron PuddingSaffron TeaSage and Onion Gravy