Bishop
From Gancel's culinary encyclopedia of modern cooking, 1920
Can be served hot or cold.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 213. The excerpt below is the record exactly as published.
Bishop, Cold comp, made all kinds wine, hot or cold composition, 1 qt. champagne, 1 glass madeira, 1 or¬ ange, y2 lemon sliced thin, littie syrup, 4 small glasses of cognac. Essence for Bishop made w. 1 doz. bitter orange peels and 1 lemon macerated in 1 qt. madeira or marsala wine, 4 cloves, 1 stick cinnamon, let mace¬ rate for 24 hours strained, put in bottle. When ready for use, add 10 ounces sugar, 3 gills water, add y2 qt. essences and wine, according to proportions or cham¬ pagne, 6 ounces sugar only. Bowl of Punch, Comp, cold champagne 3 qts. S'auternes, two bottles, soda water 3 bottles, 1 gill curagao fresh fruit in season. Bowl of Rum, Comp, rum Sainte-Croix 2 bottles, 1 Ja¬ maica, 2 qts. water, 1 lb., sugar, 1 gill lemon juice, fresh fruit in season. Bowl of Fruits, Comp. 1 pineapple in dice, 4 peaches, 4 apricots sliced after peeled, y2 qt. pitted cherries, strawberries raspberries red currants, moisten w. y2 bottle Bordeaux, keep on ice. Pound and strain all the remainder of pineapple w. 2 lbs. strawberries, add juice of twTo oranges, 1 glass syrup of sugar, 1 qt. chapagne. Mix all together, serve very cold w. dry pastry cakes. To> keep cold, make w. ice, flavor and color, according to composition of bowl of fruit, one cone shape in the center of bowl. Cafe, Coffee hot w. sugar, milk or cream or iced, frozen, served w. straw. Claret Cup, Comp. 1 bottle wine, 1 ounce sugar, 2 gills maraschino or curagao, 1 bottle soda water few leacves of mint, strawberries or raspberries, sliced orange,
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