iron gall ink

Ingredients

iron(II)sulphate, tannins, gall apples, gum arabic, water, wine

Preparation Steps

Original Recipe Text

Made of a vegetable extract rich in tannins (gall apples), a metallic salt (iron and/or copper sulphate), a binding agent (gum arabic), and a medium of water or wine (p. 78). Gum arabic serves to increase viscosity and homogenize the precipitate (p. 78).

Evidence

"Among the black ink components, in all but two cases (those corresponding to books 8 and 22), iron and sulphur have been identifi ed, which we attribute to the use of iron gall ink."

Remarks

Over time this ink takes on a brownish appearance. The mixture of iron gall with carbon black (mixed ink) provided permanent blackness and higher viscosity (p. 78). In manuscripts 7 and 16, ivory black (bone remains) was added for a deeper hue (p. 88).