Carmine Color
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 1
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
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 carmine; dilute with half a gill of water and half a gill alccbo! and put in bottles. 70.— YELLOW. One ounce of powdered Turmeric and half a pint of water and alcohol. Put in bottle, let PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. stand in a warm place for three days or more and filter for use. 71.— SAFFRON YELLOW. Safiron has a pronounced flavor of its own, and is not suitable for all purposes. Boil one ounce of Spanish saffron slowly in one pint of water, till it is reduced to half a pint. Mix with half a gill alcohol
Cook this with the app: pantry check, scaling, and the assistant.