CARMINE

a red coloring obtained from the female cochineal, a small insect found chiefly along the Phoenician coast. It is used for culinary purposes, in the manufacture of syrup, sauces, etc., and in various other industries.

added by the pass

Recipes that use carmine

39 dishes across the Historical Foodie library call for carmine.

The Epicurean · 39

No. 154 To Prepare Decorated Quenelles, Molded Quenelles and Pocket Quenelles Pour Preparer les Quenelles Decorees, Moulees et a la Poche
No. 172 Sugars of Different Colors, and Icing Sugar Sucres de Differentes Couleurs et Sucre a glace Impalpable
No. 201 Bisque of Crawfish Bisque d'Ecrevisses
No. 2487 Galantine of Duckling, Pear-Shaped Galantine de Caneton en Forme de Poire
No. 2990 Apples a la Giudici Pommes a la Giudici
No. 3122 Souffle with Raspberries Souffle aux Framboises
No. 3130 Baskets of Oranges with Jelly Paniers d'Oranges a la Gelee
No. 3176 Garnishings for Cold Desserts Garnitures Pour Entremets Froids
No. 3180 Orange Jelly in Cups Gelee d'Orange en Tasses
No. 3183 Strawberry or Raspberry Jelly Gelee aux Fraises ou aux Framboises
No. 3195 "pain" of Bananas, Havanese Pain de Bananes Havanaise
No. 3198 Peaches a la Louvoisienne Peches a la Louvoisienne
No. 3208 Lafayette Pudding Pouding Lafayette
No. 3218 Suedoise of Apples and Pears Suedoise de Pommes et de Poires
No. 3237 Fleury Cake Gateau Fleury
No. 3248 Milfoil with Preserves Gateau Mille-Feuilles aux Confitures
No. 3287 Apricots with Cream of Almonds Abricots a la Creme d'Amandes
No. 3388 Strawberry Macaroons Macarons a la Fraise
No. 3398 Pignon Rocks with White and Pink Almonds Rochers aux Pignons aux Amandes Blanches et Roses
No. 3403 Strawberry Tartlets Tartelettes de Fraises
No. 345 Shrimp Soup, Mignon Potage aux Crevettes Mignon
No. 3452 Nougat Ice Cream; Nougat Neapolitan Cream Creme Nougat; Creme Nougat a la Napolitaine
No. 3525 Paradise Sherbet Sorbet Paradis
No. 3566 Montelimar with Hazel-Nut Cream Montelimar a la Creme aux Noisettes
No. 3591 Cantaloup in Surprise and Cantaloup Molded Cantaloup en Surprise et Cantaloup Moule
No. 3605 Orange Water Ice or with Gelatine Glace a l'Eau a l'Orange et a la Gelatine
No. 3607 Strawberry or Raspberry Water Ice Glace a l'Eau aux Fraises ou aux Framboises
No. 3610 Gramolates or Granite with Orange Gramolates ou Granit a l'Orange
No. 3622 Parisian, White and Pistachio Nougat Nougat Parisien, Blanc et aux Pistaches
No. 3648 Strawberry Drops Pastilles aux Fraises
No. 3652 Fondants Dipped in Strawberry or Raspberry Fondants Trempes a la Fraise ou a la Framboise
No. 3657 Trocaderos with Raspberry Trocaderos a la Framboise
No. 3682 Whole Peaches, Preserved—Large Grosses Peches Entieres Confites
No. 37 Vegetable Colors Couleurs Vegetales
No. 453 Crawfish Sauce Sauce aux Ecrevisses
No. 573 Crawfish Butter Beurre d'Ecrevisses
No. 580 Lobster and Spiny Lobster Coral Butter Beurre au Corail de Homard ou de Langouste
No. 6 To Pound, Crush, and Color Almonds Pour Piler Broyer et Colorer les Amandes
No. 608 Mayonnaise Cardinal Sauce Mayonnaise Cardinal