Cochineal Coloring (Third Method)
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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 The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 391. The excerpt below is the record exactly as published.
Cochineal in the market — silver cochineal, which shows a purplish grey, generally styled “ silver,” and black cochineal, of a red or purple-black colour. Either may be used in preparing crimson colouring for confectioners, commonly called “ carmine,” according to the following receipts : (1) Put 1 pint of water into a copper stewpan, and dissolve lib. of loaf sugar in it ; then add joz. of Cochineal and loz. of salts of wormwood, both crushed fine in a mortar, and boil for ten minutes, stirring in with a wooden spoon loz. of cream of tartar and joz. of alum. When dissolved, strain the colouring through a flannel bag, and as soon as it is cold put it in small bottles, corking them tightly. (2) Boil jib. of ground Cochineal with 2qts. of water, then add 21b. of loaf sugar, jib. of alum, fib. of cream of tartar, and boil it again. Strain through a jelly-bag, and when cold put it into bottles. (3) Mix together joz. each of alum, cream of tartar, and Cochineal, with j pint of boiling water ; put the mixture into a porcelain stewpan, and let it stand on the stove for twenty-five minutes. Stir in gradually joz. of salts of tartar, and add jib. of caster sugar
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