Italian Confectioner

Ingredients

• 2½ pails river water
• 1 pound cochineal, ground
• 1 glass cold water
• ¾ ounce pulverized soda
• 2 quarts water
• ¾ ounce powdered alum
• 2 egg whites
• 1 pint water

Directions

1. Boil 2½ pails of clear river water in a large boiler.

2. Gently add 1 pound of ground cochineal and stir with a clean brush.

3. If boiling too vigorously, reduce heat and add 1 glass of cold water.

4. Boil for 30 minutes, then add ¾ ounce of pulverized soda dissolved in 2 quarts of water.

5. Let it boil up 5 or 6 times, then tilt the boiler to allow the cochineal to settle.

6. Add ¾ ounce of powdered alum and stir until dissolved; let it stand for 25 minutes.

7. Pour off the liquid gently into another boiler without disturbing the deposit.

8. Beat 2 egg whites in 1 pint of water and pour into the color mixture.

9. Heat until nearly boiling; the egg whites will coagulate with the coloring particles.

10. Remove from heat and let the carmine settle for 25 minutes.

11. Pour off the liquid until the carmine at the bottom resembles thick milk.

12. Strain the carmine through a fine cloth to remove moisture and drain.