
A historical sauce from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Strawberry or cranberry juice makes a fine coloring for frosting, sweet puddings and confectionery.
Preserved exactly as written in the original source
Lay it on a flat plate and bruise it with the blade of a knife
Put it into half a tea-cupful of alcohol
Let it stand a quarter of an hour, and then filter it through fine muslin
Cork the bottle tight
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Modern guidance to help you succeed with this vintage recipe
Cochineal, derived from dried female scale insects, contains carminic acid—a stable, water-soluble pigment that creates vivid red hues. Alcohol acts as both a solvent and preservative, efficiently extracting the color compounds while preventing microbial growth. The bruising process breaks down the insect's exoskeleton, maximizing surface area for extraction and creating a concentrated, shelf-stable natural food coloring that won't separate or fade quickly.
This extract can be made well in advance and maintains its potency indefinitely when stored properly. The 15-minute steeping time allows for full color extraction, after which it is immediately ready to use.
Store the strained extract in a tightly corked glass bottle in a cool, dark place away from direct sunlight. The alcohol content acts as a natural preservative, allowing the coloring to remain potent for several years. Shake gently before each use as some settling may occur over time.
AI-generated tips from Chef Cecil's culinary database
This extract can be made well in advance and maintains its potency indefinitely when stored properly. The 15-minute steeping time allows for full color extraction, after which it is immediately ready to use.
Store the strained extract in a tightly corked glass bottle in a cool, dark place away from direct sunlight. The alcohol content acts as a natural preservative, allowing the coloring to remain potent for several years. Shake gently before each use as some settling may occur over time.