Saffron Tea
From Cassell's dictionary of cookery, 1892
Serves 1
Time: ten minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1631. The excerpt below is the record exactly as published.
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
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