Cochineal

Cochenille

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Pound of Powdered Cochineal
  • An Ounce of Burnt Alum
  • 2 Ounces of Salts of Tartar
  • 2 Ounces of Cream of Tartar
  • 12 Ounces of Sugar
  • 2 Quarts of Water

Method

Cochineal is an extremely harmless coloring matter, which is used extensively by the Creoles. It is made from the Cocus Cacti, an insect indigenous to Mexico, and which is found on several species of fig trees. The color is crimson and when diluted in water it has a deep reddish-brown color, and makes a beautiful coloring for Pralines and other preparations which demand it. It is sold by confectioners and druggists in preparations for the purpose of coloring Candies, Liqueurs and Bonbons.

Take one ounce of powdered Cochineal, one ounce of salts of tartar, one ounce of burnt alum, two ounces of cream of tartar, twelve ounces of sugar, and two quarts of soft water. Boil the water in a porcelain-lined vessel, and add the other ingredients. Remove from the fire and strain at once through a sieve or cloth and bottle for use.