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CARMINE - Defined

CARMINE— A red coloring used for syrups, sauces, cakes, etc., obtained from the cochineal insect; made by bruising four ounces of cochineal insects and soaking for a few minutes in three pints of cold water, then put to boil with two ounces of common washing soda; when boiling, removed to where it simmers only, then slowly is added two ounces of rock alum, then four ounces of cream of tartar, boiled up for two minutes, strained, and when cold, bottled for use.

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Culinary Handbook - "C"

Recipes, Dishes, Definitions and More