Madder Brown
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 128. The excerpt below is the record exactly as published.
madder 2 ounces. Boil 10 minutes and then put in the goods and boil i hour. Then add copperas one-half ounce, and boil half an hour longer, and if not dark enough add more copperas and boil again. SNUFF COLOR. For each pound of goods, camwood 2 ounces, fustic half pound. Boil the camwood and fustic half an hour in sufficient water to cover the goods, and then put them in and boil i hour. Take out the goods, and add blue vitriol one-half ounce and copperas i ounce, and boil the goods i hour and rinse well. DARK BROWN. For each pound of goods, camwood 4 ounces,, fustic one-half pound. Boil half an hour and thea MISCELLANEOUS DIVISION. 363 put in the goods and boil i hour. Then add blue vitriol half ounce, copperas 2 ounces, and boil I hour and rinse. MADDER BROWN. For each pound of goods, 2 ounces each of mad- der and camwood, fustic 4 ounces, and boil half an hour. Then boil the goods half an hour, take them out and air, and then boil I hour. Now add blue vitriol and copperas of each I ounce, and boil I hour more. If not dark enough add more cop- peras and boil again. LONDON BROWN. For each 20 ounces of goods camwood 7 ounces. Boil the goods and camwood together for 2 hours, and then add blue vitriol 2 ounce
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Cook this with the app: pantry check, scaling, and the assistant.