Rose Coorg

Ingredients

• one-fourth ounce of powdered alum
• one-fourth ounce of cream of tartar
• one ounce powdered cochineal
• four ounces loaf-sugar
• a salt-spoon soda
• Boil fen minutes in a pint pure soR water

Method

1. 1

   Mix together the powdered alum, cream of tartar, powdered cochineal, loaf sugar, and soda.

2. 2

   Boil in a pint of pure water for ten minutes; when cool, bottle and cork for use.

3. 3

   This is used for jellies, cake, ice-cream, etc.

As published

This recipe was extracted from Buckeye cookery (1892), page 50. The excerpt below is the record exactly as published.

Rose Coorg. | Mix together one-fourth ounce each of powdered alum and cream n oy tartar, one ounce powdered cochineal, four ounces | loaf-sugar, and ‘ CE Leo ak ORV LLERS AMD gin Rte ; a salt-spoon soda. Boil fen minutes in a pint pure soR water

Cook this with the app: pantry check, scaling, and the assistant.