Old School Pastry from PastrySampler.com
Blue food coloring came from indigo, or from Prussian Blue. Prussian blue originated in the early 1700’s, and the name is said to have come from the actual dye used to color the Prussian military uniforms. (Prussian Blue has been approved to help rid the …
Of all the food colorings that were produced, red is the most unusual for me. When I think of red food coloring I think of a red velvet cake, sweet hummingbird food, and Valentine’s day treats. I don’t think of insects. Cochineal is the red …
Saffron is used to both flavor and color a dish. Yellow food coloring is easily made through the use of saffron, and different shades of yellow uses different strength, or a mixture of saffron and other other colors. These authentic food color recipes come from The Complete Confectioner, Pastry-Cook and Baker, first issue published in 1849.
Infuse saffron in warm water, and use it for colouring any thing that is eatable. The English hay-saffron is the best; it is taken from the tops of the pistils of the crocus flower; it is frequently adulterated with the flowers of [marygolds] or safflower, which is known as the bastard saffron, and is pressed into thin cakes with oil. Good saffron has a strong agreeable odour, and an aromatic taste. Gum paste and other articles which are not eaten may be coloured with gamboge dissolved in warm water.
Orange – Yellow, with a portion of red.
Gold – The same, but the yellow must be in excess.
Lemon – Use a solution of saffron.
Green – Blue and Yellow.
For an updated article on using saffron as food coloring visit How to Make Yellow Food Coloring in 1864 on the main Pastry Sampler site.
Green food coloring is important in confectionery work, as with all the other colorings. There are many different ways to make a greed food coloring using vegetables and other ingredients. These authentic food color recipes come from The Complete Confectioner, Pastry-Cook and Baker. Sap Green …