Maroon or Brownish Crimson
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Ensure there is enough water to cover the goods.
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 129. The excerpt below is the record exactly as published.
blue vitriol 2 ounces and boil half an hour. If not dark enough add more vitriol and a little copperas and boil again. Where a very dark brown is desired add 4 ounces of soap. WINE COLOR. For each pound of goods, camwood 7 ounces, and boil half an hour. Then put in the goods and boil I hour, and then add blue vitriol 3 ounces, and boil half an hour. If not dark enough add more vitriol and boil again. MAROON OR BROWNISH CRIMSON. For each pound of goods, blue vitriol i ounce, and boil the goods in it half an hour. Then add cudbear i ounce
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Cook this with the app: pantry check, scaling, and the assistant.