Name: Colouring for Jellies, Creams, Ices, and Cakes
Ingredients: ⅓ cup water; 20 grains cochineal; 20 grains alum; 20 grains cream of tartar (finely pounded)

Colouring for Jellies, Creams, Ices, and Cakes

Ingredients

⅓ cup water
20 grains cochineal
20 grains alum
20 grains cream of tartar (finely pounded)

Directions

Boil water slowly until reduced to half.
Add cochineal, alum, and cream of tartar; strain the mixture.
Store in a small phial.

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.