““must have saffron to colour the warden pies; mace; dates?— none, that’s out of my note; nutmegs, seven; a race or two of ginger, but that I may beg; four pound of prunes, and as many of raisins o’ the sun. THE WINTER’S TALE, 4.3 DURING THE Middle Ages and into Elizabethan times, foods such as Shakespeare’s pear, or “warden” pie, were often colored yellow with saffron or sandalwood. Other dishes were colored green with parsley or spinach juice, white with ground almonds, rice, or milk, and black with prunes. In this recipe the baguettes are brushed with saffron-infused oil to give a hint of color and flavor.””
