A beautiful Red, to stain Jellies, Ices or Cakes

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For red coloring

fifteen grains of cochineal in the finest powder
a drachm and a half of cream of tartar ↝ Leavening agents, cream of tartar [Baked Products]
half a pint of water ↝ Water, tap [Tap water]
a bit of alum the size of a pea

Alternative for red coloring

beetroot sliced, and some liquor poured over ↝ Beets, raw [Vegetables and Vegetable Products]

For white coloring

almonds, finely powdered, with a little drop of water ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

For yellow coloring

yelks of eggs ↝ Egg, whole, raw [Eggs and omelets]
a bit of saffron steeped in the liquor and squeezed ↝ Spices, saffron [Spices and Herbs]

For green coloring

spinach leaves ↝ Spinach, raw [Vegetables and Vegetable Products]
beet leaves ↝ Beets, raw [Vegetables and Vegetable Products]
a teacupful in a saucepan of water ↝ Water, tap [Tap water]

Instructions (6)

Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half a pint of water, very slowly, half an hour.
Add in boiling a bit of alum the size of a pea.

Alternative for red

Use beetroot sliced, and some liquor poured over.

For white

Use almonds, finely powdered, with a little drop of water; or use cream.

For yellow

Use yelks of eggs, or a bit of saffron steeped in the liquor and squeezed.

For green

Pound spinach leaves or beet leaves, express the juice, and boil in a teacupful in a saucepan of water, to take off the rawness.

Original Text

A beautiful Red, to stain Jellies, Ices or Cakes.

Boil fifteen grains of cochineal in the finest powder, with a drachm and a half of cream of tartar, in half a pint of water, very slowly, half an hour. Add in boiling a bit of alum the size of a pea. Or use beetroot sliced, and some liquor poured over.

For white, use almonds, finely powdered, with a little drop of water; or use cream.

For yellow, yelks of eggs, or a bit of saffron steeped in the liquor and squeezed.

For green, pound spinach leaves or beet leaves, express the juice, and boil in a teacupful in a saucepan of water, to take off the rawness.

Notes

—