To Color Silk Crimson
From The national course in home economics, 1917
Serves 1
C. D.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 358. The excerpt below is the record exactly as published.
TO COLOR SILK CRIMSON. Three ounces of alum are required for each pound of goods. Heat and dip at hand heat, for one hour. Take out and drain, making a dye of three ounces of cochineal, one-quarter of an ounce of cream of tartar^ two ounces of bruised nutgalls in a pail of water
Cook this with the app: pantry check, scaling, and the assistant.