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Ice Colour

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Ice Colour

Ingredients

Directions

  1. Boil water over low heat for 5-6 minutes.

  2. Add cochineal and salts of wormwood to the boiling water.

  3. Remove the saucepan from the heat.

  4. Stir in cream of tartar and rock alum carefully to avoid boiling over.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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