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Saffron Yellow Color
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
Saffron has a pronounced flavor and is not suitable for all purposes.
Presented as published in 1907. 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
Nutrition per serving
88Calories
3 gProtein
19 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein3.2 g
Carbohydrates19 g
Fiber1.1 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium56 mg
Potassium492 mg
Calcium46 mg
Iron3.1 mg
Magnesium80 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.1 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A7.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate26 mcg
Choline0 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 9. The excerpt below is the record exactly as published.
one ounce of Spanish saffron slowly in one pint of water
Cook this with the app: pantry check, scaling, and the assistant.