A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If a little alcohol is added it will keep any length of time.
Preserved exactly as written in the original source
Take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered
Add to them a piece of alum the size of a cherry stone
Boil them with a gill of soft water in an earthen vessel, slowly, for half an hour
Then strain it through muslin, and keep it tightly corked in a phial
Modern guidance to help you succeed with this vintage recipe
Cochineal insects contain carminic acid, a natural red pigment that bonds with aluminum ions (from alum) to create a stable, vivid red dye through a process called mordanting. Cream of tartar acidifies the solution, which helps extract maximum color from the cochineal while preventing the dye from turning purple. The slow, gentle heat prevents the pigment from degrading while allowing full extraction of the colorant.
Historically, this coloring was made in small batches as needed. The addition of alcohol (such as grain alcohol or vodka) acts as a preservative, allowing the coloring to be stored for extended periods. However, modern cooks should use commercial food colorings instead.
Store in a tightly corked glass bottle in a cool, dark place. With alcohol added, the historical recipe claims indefinite shelf life, though the color may fade over time. For safety and quality, modern cooks should use commercial food colorings with clear expiration dates.
AI-generated tips from Chef Cecil's culinary database
Historically, this coloring was made in small batches as needed. The addition of alcohol (such as grain alcohol or vodka) acts as a preservative, allowing the coloring to be stored for extended periods. However, modern cooks should use commercial food colorings instead.
Store in a tightly corked glass bottle in a cool, dark place. With alcohol added, the historical recipe claims indefinite shelf life, though the color may fade over time. For safety and quality, modern cooks should use commercial food colorings with clear expiration dates.
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