[Sca-cooks] Why is saffron a mistake?

[Elaine Koogler]

I may not have made myself clear.  I know of many recipes that use saffron as a
spice, but do not know of any recipes for blancmange that do.

Sorry for the possible confusion....

Kiri (having yet another "senior moment")

Olwen the Odd wrote:

> >
> >I'm sure that there are others on this list who can give you a more
> >scholarly
> >answer, but I suspect that the recipes calling for saffron are using it
> >mostly
> >as a coloring agent.  Most recipes don't call for that seasoning...at least
> >the ones I've seen.  Kiri
>
> I know this is only one example, but may I submit the following recipe as
> one that calls for saffron as a spice;
>
> Tart in Ymbre day
> (Curye on Inglysch, Forme of Cury recipe # 173, page 136)
>
> Take and perboile oynoun & erbis & presse out the water & hewe her smale.
> Take grene chese & bray it in a morter, and temper it up with ayren. Do
> therto butter, safroun & salt, & raisouns corouns, & a litel sugur with
> powdour douce, and bake it in a trap, & serue it forth.
>
> In more modern English:
>
> Take and parboil onion[s] and herbs, and press out the water, and chop them
> small. Take green cheese and grind it in a mortar, and temper it up with
> eggs. Add butter, saffron, and salt, and currants, and a little sugar with
> powder douce, and bake it in an open crust, and serve it forth.
> Olwen
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