(3) Take ljoz. of cochineal, bruise it, put it into an untinned
copper pan with lqt. of fresh spring water and 2oz. of cream of
tartar, set it on the fire, and boil. Add fib. of caster sugar and
*loz. of salts of wormwood ; boil these for a few seconds, then
add loz. of alum, and boil for another three minutes. Pass it
through a jelly-bag or tammy-cloth to filter it, and lot it get
cold ; then put in J pint of spirits of wine, and bottle.
Yellow. — (1) Put loz. of hay-saffron into a sugar-pan with 11 gills
of water, a little alum, and Joz. of sugar. Place the pan on the
fire, boil for ten minutes, and then pass the liquid through a
cloth.
(2) Put Joz. of Turkish saffron, 1 breakfast-cupful of water,
Goz. of caster sugar, and Joz. of alum into an untinned copper
pan, and boil for ten minutes ; then strain through a jelly -
bag or cloth, and when quite cold add J teacupful of spirits
of wine. Put into bottles until wanted for use.
(3) Mix a little turmeric in cold water and use as a paste,
mixing with sugar whilst boiling.
Colouring Mixtures for Liqueurs, Wines, and
Essences. — These differ in preparation from those used
by the confectioner.
Green. — Well wash and clean a handful of vine-leaves or spinach,
put them into a decanter or bottle, fill up with spirits of wine,
and place the decanter in the sun for ten or twelve days. When
the liquid is of sufficiently strong colour, strain or filter it into
bottles, and it is then ready for use.
Pink. -This is obtained by dissolving Joz. of cochineal in spirits
of wine, using- sufficient spirits only to dissolve it. The liquid
can then be poured into bottles for use.
Red. — Put 2 oz. of red sandal-wood into a bottle with 1 pint of
spirits of wine, and let them infuse for a couple of weeks or
so ; then filter into small bottles, and it is ready for use.
Should the colour not be deep enough, a very small quantity of
bicarbonate of soda can be added.
Yellow. — Put J drachm of saffron into a 4oz. phial, pour in
2oz. of spirits of wine of 62deg. over proof, and let it remain
until the spirit is thoroughly tinted to the desired shade of
colour. Filter it into small bottles, and put these by for use.
The following colouring matters are not unknown
amongst confectioners, and they must be sedulously
avoided : Red — vermilion, red lead, sulphate of mercury,
oxide of lead, and minium; yellow — chrome yellow, sul-
phate of arsenic, chromate of lead, iodide of lead, or any
preparation of lead ; blue — calcium, blue verdita, carbonate
of copper ; green — emerald green, arsenite of copper, green
verdita, carbonate of copper, Sclieele’s green, and others.
COLTSFOOT. — The supposed medicinal virtue of this
plant ( Tussilago Farfara) has gained for it a place in the
preparation of confectionery that is believed not to be
deserved. By some authorities Coltsfoot is said to yield
a demulcent juice, possessing tonic qualities that are very
efficacious in relieving coughs ; but others place so little
faith in these curative properties that in preparing an
essence of Coltsfoot they prefer to omit the plant. The
following receipts should be found useful :
Coltsfoot Liqueur. — Put into a jar loz. each of the essences
of hawthorn, whiteheart cherry, cowslip, and Coltsfoot with
lgall. of pure spirit, three gold leaves, and 3qts. of syrup✪ Coltsfoot Liqueur.
When thoroughly incorporated, pour off into bottles, cork,
and use as desired.
Page 453 · 1 recipe record on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(3) Take ljoz. of cochineal, bruise it, put it into an untinned copper pan with lqt. of fresh spring water and 2oz. of cream of tartar, set it on the fire, and boil. Add fib. of caster sugar and *loz. of salts of wormwood ; boil these for a few seconds, then add loz. of alum, and boil for another three minutes. Pass it through a jelly-bag or tammy-cloth to filter it, and lot it get cold ; then put in J pint of spirits of wine, and bottle.
Yellow. — (1) Put loz. of hay-saffron into a sugar-pan with 11 gills of water, a little alum, and Joz. of sugar. Place the pan on the fire, boil for ten minutes, and then pass the liquid through a cloth.
(2) Put Joz. of Turkish saffron, 1 breakfast-cupful of water, Goz. of caster sugar, and Joz. of alum into an untinned copper pan, and boil for ten minutes ; then strain through a jelly - bag or cloth, and when quite cold add J teacupful of spirits of wine. Put into bottles until wanted for use.
(3) Mix a little turmeric in cold water and use as a paste, mixing with sugar whilst boiling.
Colouring Mixtures for Liqueurs, Wines, and Essences. — These differ in preparation from those used by the confectioner.
Green. — Well wash and clean a handful of vine-leaves or spinach, put them into a decanter or bottle, fill up with spirits of wine, and place the decanter in the sun for ten or twelve days. When the liquid is of sufficiently strong colour, strain or filter it into bottles, and it is then ready for use.
Pink. -This is obtained by dissolving Joz. of cochineal in spirits of wine, using- sufficient spirits only to dissolve it. The liquid can then be poured into bottles for use.
Red. — Put 2 oz. of red sandal-wood into a bottle with 1 pint of spirits of wine, and let them infuse for a couple of weeks or so ; then filter into small bottles, and it is ready for use. Should the colour not be deep enough, a very small quantity of bicarbonate of soda can be added.
Yellow. — Put J drachm of saffron into a 4oz. phial, pour in 2oz. of spirits of wine of 62deg. over proof, and let it remain until the spirit is thoroughly tinted to the desired shade of colour. Filter it into small bottles, and put these by for use.
The following colouring matters are not unknown amongst confectioners, and they must be sedulously avoided : Red — vermilion, red lead, sulphate of mercury, oxide of lead, and minium; yellow — chrome yellow, sulphate of arsenic, chromate of lead, iodide of lead, or any preparation of lead ; blue — calcium, blue verdita, carbonate of copper ; green — emerald green, arsenite of copper, green verdita, carbonate of copper, Sclieele’s green, and others.
COLTSFOOT. — The supposed medicinal virtue of this plant ( Tussilago Farfara) has gained for it a place in the preparation of confectionery that is believed not to be deserved. By some authorities Coltsfoot is said to yield a demulcent juice, possessing tonic qualities that are very efficacious in relieving coughs ; but others place so little faith in these curative properties that in preparing an essence of Coltsfoot they prefer to omit the plant. The following receipts should be found useful :
Coltsfoot Liqueur. — Put into a jar loz. each of the essences of hawthorn, whiteheart cherry, cowslip, and Coltsfoot with lgall. of pure spirit, three gold leaves, and 3qts. of syrup. When thoroughly incorporated, pour off into bottles, cork, and use as desired.
Records on this page
Coltsfoot Liqueur