[Sca-cooks] FW: Cooking qustion

[Antonia di Benedetto Calvo]

On 8/11/2012 5:35 p.m., Terry Decker wrote:
>
> If you are trying to be historically accurate, use saunders.  If all 
> you need is a little red coloring, food dye works fine.  I bought a 
> couple ounces about 20 years ago and played with it a little.  What's 
> left still resides somewhere in my kitchen.

"Red" food colouring is usually deep cochineal pink.

If you want to use standard food colouring, you need yellow and red in 
the ratio 3:1, and you need very little of it to approximate the colour 
of saunders.

-- 
Antonia di Benedetto Calvo
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Saccharum pergratum. Villum lubricum.