Cochineal Coloring
From Catherine Owen's new cook book .., 1885
Yellow can be obtained from saffron infusion or grated orange rind.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 52. The excerpt below is the record exactly as published.
one ounce of powdered cochineal, one ounce of cream of tartar, two drachms of alum, half a pint of water
Cook this with the app: pantry check, scaling, and the assistant.