Cardinal of Bitter Oranges. — Put the thinly-pared outer rind
of two Seville oranges in a jug, pour over it 3 bottles of white
wine, cover the jug, and let the peel infuse until the wine is
well flavoured with it. Scrape off all the white pith round
the oranges, cut into thin slices, put them in a china bowl,
and strew fib. of caster sugar over them. Cover the bowl,
and leave the oranges until the peel-liquor is ready. Strain
the wine off the peel on to the oranges, empty in a bottle of
champagne✪ Cardinal of Bitter Oranges, and serve the Cardinal at once.
Cardinal Bssence. — Put the thinly-pared rind of one Seville
orange and one sweet one into a bottle with 2oz. of caster
sugar, a very small piece of vanilla, Joz. of stick cinnamon
broken into small pieces, and the juice of the two oranges.
Pour in 1 pint of arrack, cork the bottle, and let the contents
infuse for a week. At the end of that time the essence will be
ready for use. A wineglassful of the essence sweetened with
loaf sugar, and mixed with a bottle of Madeira wine, will make
a good and quickly prepared Cardinal.
Cardinal of Fine-apple. — Peel and cut a pine-apple into thin
slices, put them into a china bowl, strew plenty of caster
sugar over them, and let them stand an hour or two. Put the
trimmings of the pine-apple into a saucepan with a small
quantity of cold water, and boil them until the flavour is
extracted ; then take them off the fire, and leave until
cold. Strain the water off the peel, and sweeten it with a
small quantity of sugar ; mix with it 1 pint of white wine,
and pour the whole over the slices of pine-apple. Cover the
bowl and let the contents remain for an hour or two. When
ready to serve, mix in 1 bottle of champagne✪ Cardinal of Fine-apple.
Cardinal of Strawberries. — (I) Rub about 1 teacupful of loaf
sugar on the peel of some oranges ; put it into a basin with
| lb. of loaf sugar, dissolve it with a little cold water, and
squeeze in the juice of five oranges through a sieve ; then add
Fig. 331. Cardinal Bowl and Glasses.
1 bottle of good moselle and a little rum. Stir all well, and
then add I handful of fresh strawberries ; pour the mixture
into a glass vessel, and stand it on ice for one hour. When
you serve it, put the vessel on a tray with a silver ladle, and
surround it with glasses (see Fig. 331).
(2) Select lqt. of ripe and fully-flavoured strawberries ;
pick off their stalks and tops, and put them into a
china or fancy bowl ; strew about 6 table-spoonfuls of
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads
TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
295
Cardinal — continued.
caster sugar over, cover the bowl, and leave for an hour or
two. Pour 1 bottle of Rhine wine or moselle over the straw-
berries, cover the bowl again, and leave for a short time longer.
Pour another bottle of the same wine as used before over the
strawberries, also i bottle of seltzer water, and serve. If to be
kept, strain the Cardinal through a jelly-bag, pour it into
bottles, and cork them tightly. ✪ Cardinal of Strawberries
Page 139 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cardinal of Bitter Oranges. — Put the thinly-pared outer rind of two Seville oranges in a jug, pour over it 3 bottles of white wine, cover the jug, and let the peel infuse until the wine is well flavoured with it. Scrape off all the white pith round the oranges, cut into thin slices, put them in a china bowl, and strew fib. of caster sugar over them. Cover the bowl, and leave the oranges until the peel-liquor is ready. Strain the wine off the peel on to the oranges, empty in a bottle of champagne, and serve the Cardinal at once.
Cardinal Essence. — Put the thinly-pared rind of one Seville orange and one sweet one into a bottle with 2oz. of caster sugar, a very small piece of vanilla, Joz. of stick cinnamon broken into small pieces, and the juice of the two oranges. Pour in 1 pint of arrack, cork the bottle, and let the contents infuse for a week. At the end of that time the essence will be ready for use. A wineglassful of the essence sweetened with loaf sugar, and mixed with a bottle of Madeira wine, will make a good and quickly prepared Cardinal.
Cardinal of Pine-apple. — Peel and cut a pine-apple into thin slices, put them into a china bowl, strew plenty of caster sugar over them, and let them stand an hour or two. Put the trimmings of the pine-apple into a saucepan with a small quantity of cold water, and boil them until the flavour is extracted ; then take them off the fire, and leave until cold. Strain the water off the peel, and sweeten it with a small quantity of sugar ; mix with it 1 pint of white wine, and pour the whole over the slices of pine-apple. Cover the bowl and let the contents remain for an hour or two. When ready to serve, mix in 1 bottle of champagne.
Cardinal of Strawberries. — (I) Rub about 1 teacupful of loaf sugar on the peel of some oranges ; put it into a basin with | lb. of loaf sugar, dissolve it with a little cold water, and squeeze in the juice of five oranges through a sieve ; then add
Fig. 331. Cardinal Bowl and Glasses.
1 bottle of good moselle and a little rum. Stir all well, and then add I handful of fresh strawberries ; pour the mixture into a glass vessel, and stand it on ice for one hour. When you serve it, put the vessel on a tray with a silver ladle, and surround it with glasses (see Fig. 331).
(2) Select lqt. of ripe and fully-flavoured strawberries ; pick off their stalks and tops, and put them into a china or fancy bowl ; strew about 6 table-spoonfuls of
For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads
Cardinal — continued.
caster sugar over, cover the bowl, and leave for an hour or two. Pour 1 bottle of Rhine wine or moselle over the strawberries, cover the bowl again, and leave for a short time longer. Pour another bottle of the same wine as used before over the strawberries, also i bottle of seltzer water, and serve. If to be kept, strain the Cardinal through a jelly-bag, pour it into bottles, and cork them tightly.
Records on this page
Cardinal of Bitter OrangesCardinal of Fine-appleCardinal of Strawberries