The same coloring matters used to color these almonds was also used to color other foods when needed. These were considered a confection for a special occasion and were sometimes used as a table favor wrapped in white paper and tied with a ribbon.
Almonds Vegetable liquid (broth) with coloring
Blanch almonds and cut in small pieces (slivers). Put them on a baking plate and pour on them a little of any coloring infusion. Then rub them in your hands to mix them well with the color. When all are so done, dry them in a slow oven (about 200-250F). Watch that the coloring, when done, is light and delicate. Serve with colors either mixed or separate in paper cases.
Coloring:
Infuse (steep) vegetable liquid with the appropriate coloring ingredient for as long as it takes to get the degree of coloring you desire.
For rose color: Infuse cochineal or carmine (both red dyes from cochineal, purchased at an apothecary)
For violet: Infuse a little cochineal with indigo (dark blue dye, purchased at an apothecary) dissolved in water. Use only a small quantity in water as it is very strong.
For green: Take 2 handfuls of fresh spinach, Wash it well, drain and pound very fine, and press through napkin. Let the juice drip on a dish; then place the dish on a hot stove. When the juice
begins to boil, take it off and stir constantly until the green curdles. Then pour it through a very fine sieve. When well drained, strain through a tammy (silk sieve). The juice thus obtained will give the almonds a clean and even green color.
For blue: Dissolve a little indigo in water and strain it through a cloth.
For orange: Infuse a little liquid red and a little infusion of saffron together.
For yellow: Infuse a small quantity of saffron in nearly boiling water for a few minutes; strain.
For chocolate color: Dissolve chocolate in hot water and strain.