Saffron Water

A Queen's Delight or the Art of Preserving, Conserving and Candying (1696) author and publisher unknown.

Home Studies Collection, Manchester Metropolitan University Special Collections

Take seven quarts of white-wine, and infuse in it all night one ounce of dried saffron, and in the morning distill it into a limbeck or glass bottle with a head, and put some white sugarcandy finely beaten into the receiver for it to drop on (when poured).