Food Coloring Agents

Some medieval food coloring agents are not actually (safely) edible. Only edible coloring agents will be listed here (after I test them out).

Under Construction
I intend to try as many coloring adgents as I can find (keeping in mind it needs to be affordable if used at feasts) on rice and on chicken.

Color	Attempt
Red	Saundres Galingale Beet Sandalwood (pink) Currants Pomegranate Rose
Orange	Yellow and Red
Yellow	Egg yolk marigold Saffron Turmeric Green Parsley Spinach Beet Leaves Sorrel
Blue	Borage Mulberries Turnsole Red Onion skin and vinegar red cabbage and vinegar blackberries and blanched almonds, as in that Cerulean Sauce for Summer, found in the Redon "The Medieval Kitchen". Here is a blue recipe from Sabrina Welserin: 39 To make a blue pudding Bruise cornflowers and press them with water through a cloth. If you want, blanch almonds in it, whose milk is then blue. Afterwards make a pudding with it.
Purple	Elderberry Mulberry Violet Turnsole Alkanet
Black	Blood Raisins
Brown	Yellow onion skin Cinnamon (dark) Ginger and Cinnamon (light)
White	Amydon

Sources:

Food Coloring Agents
Turnsole
Edible Flowers
There's a reference in _Curye on Inglysch_, Book V: Goud Kokery, number 15, "To make ymages in suger". "And if ye will make it grene, take ynde wawdeas ii penyweyght, ii penyweyte of saffron, the water of the gleyr of ii egges, and stampe all wele togeder and anoynte it wyth all."
Form of Cury

[page 38]
"Lete Lardes
Take psel [parsley] and grynde with a Cowe mylk, medle it with ayren and lard ydyced take mylke ast the hast done and myng [mix] therwith. and make therof dyuse colours. If th wolt hve zelow [yellow] do therto safron and no psel. If th wolt have it white: nonth psel ne safron but do therto amydon. If th wilt have rede [red] do therto sandres. If th wilt have pownas [? purple?] do therto turnesole. If th wilt have blak do therto blode ysode [boiled] and fryed. and fet on the fyr i as many veffels as th hast colours therto"
[page 39]
"and seeth it wel and lay thise colours i a cloth first oon and sithen anoth upon him. and sithen the thridde and the ferthe. and psse it harde til it be all out clene. And whan it is al colde, lesh it thynne, put it i a panne and fry it wel. and sue it forth."