How to Make Green Confectionery.

Scientific American 5, 28.1.1865

The Druggist's Circular informs a correspondent that a harmless green color for dyeing confectionery can be made by digesting five grains of genuine saffron in two drachms of distilled water for twenty-four hours; meanwhile, dissolve four gains of sulphate of indigo in half an ounce of distilled water, and mix the two solutions; the liquid will assume a beautiful green color. Three drachms of this are sufficient for dyeing intensely two pounds and a half of sugar. The green liquid, boiled with sugar and concentrated to the consistency of sirup, may be preserved for a long time.

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