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Muzaffer (Saffron Toast)
From Banquets of the nations, 1911
Serves 4
Serve cold with cream.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 129. The excerpt below is the record exactly as published.
Muzaffer. (Saffron Toast.) Put six thick slices of bread toasted very crisp into a pan, and pour over half a pound of melted butter. In another vessel boil for fifteen minutes three glasses of milk, half a pound of sugar, a quarter pound of ground almonds, and half a teaspoonful of saffron
Cook this with the app: pantry check, scaling, and the assistant.