making yellow food coloring in 1864
How to Make Yellow Food Coloring in 1864
By Renee Shelton
Saffron is a rare spice and is the dried stigma of the crocus sativus flower.
Yellow food coloring is easily made through the use of saffron, and different shades of yellow use different strength, or a mixture of saffron and other colors. These authentic food color recipes come from The Complete Confectioner, Pastry-Cook and Baker, published in 1864.
Yellow
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.
To Make Different Shades of Yellow
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.
Sources:
Parkinson. The Complete Confectioner, Pastry-Cook, and Baker. Philadelphia: Lippincott, 1864.
This article was first published on oldschoolpastry.pastrysampler.com on February, 20, 2011. It was updated on September 30, 2020.
