How to Prepare Liquid Cochineal
From Miss Parloa's kitchen companion, 1887
Serves 4
A few drops will color icing, cream, or jelly.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 472. The excerpt below is the record exactly as published.
How to Prepare Liquid Cochineal. Put into a small saucepan half a cupful of water, half an ounce of powdered cochineal, a level table-spoonful of cream-of-tartar, a piece of alum the size of a large pea, and one table-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.