Pink Jelly or Flummery Colouring

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

Pink Colouring

two penny-worth of cochineal
half a tea-cupful of the best French brandy

Yellow Colouring

a little saffron, and tie it in a rag, dissolve it in cold water ↝ Spices, saffron [Spices and Herbs]

Green Colouring

some spinage, boil it, take off the froth, and mix it with the jelly

White Colouring

some cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (8)

Bruise the cochineal with the blade of a knife.
Put the bruised cochineal into half a tea-cupful of the best French brandy.
Let it stand for a quarter of an hour.
Filter it through a fine cloth.
Add enough of the filtered liquid to make the jelly or flummery a fine pink.
If yellow, tie a little saffron in a rag and dissolve it in cold water.
If green, boil some spinach, take off the froth, and mix it with the jelly.
If white, put in some cream.

Original Text

TAKE two penny-worth of cochineal, bruise it with the blade of a knife, and put it into half a tea-cupful of the best French brandy, and let it stand a quarter of an hour; filter it through a fine cloth, and put in as much as will make the jelly or flummery a fine pink; if yellow, take a little saffron, and tie it in a rag, dissolve it in cold water; if green, take some spinage, boil it, take off the froth, and mix it with the jelly; if white, put in some cream.

Notes

—