Cochineal Color
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Store in corked bottles for use.
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 cochineal; Half ounce of alum; Half ounce of salts of tartar; Two ounces of cream of tartar. Powder all well together and add three pints of water. Let come to a boil in a granite or copper vessel. Add eight ounces sugar and stir till cool. Mix with half a gill of alcohol
Cook this with the app: pantry check, scaling, and the assistant.