Cardinal

Ingredients

• a lemon
• a few cloves
• ? pint of water
• 1 bottle of claret
• a few lumps of sugar
• the juice of half a raw lemon
• some nutmeg
• sweeten to taste

Method

1. 1

   Pierce holes in the rind of a lemon, stick cloves in it, and roast before a slow fire.

2. 2

   Boil water with spices until reduced by half.

3. 3

   Burn some spirit out of claret, then add the roasted lemon and spices.

4. 4

   Let it stand near the fire for ten minutes.

5. 5

   Rub sugar on lemon peel, add lemon juice, pour claret over it, grate nutmeg, and sweeten to taste.

6. 6

   Serve with lemon and spice floating on top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 138. The excerpt below is the record exactly as published.

CARDINAL.— This name is given to dishes and sauces coloured bright red or carmine, taking its signifi- cation from the dress of that dignitary, which abounds in scarlet. The name is also applied to drinks, as a comparative degree rising from Bishop to Cardinal, and thence to Pope. The following receipts give a very faithful idea of the application of the term. Cardinal. — (1) Pierce some holes in the rind of a lemon, stick a few cloves in it, and roast it before a slow fire. Put a little cinnamon, mace, cloves, and allspice into a saucepan with ? pint of water, and let it boil to half its quantity. Boil 1 bottle of claret ; burn a portion of the spirit out of it by applying a lighted paper to the saucepan. Put the roasted lemon and Cardinal — continued. spice into the claret, stir all up well, and let it stand near the fire for ten minutes. Rub a few lumps of sugar on the peel of a lemon, and put them into a jug with the juice of half a raw lemon; pour the claret upon it, grate in some nutmeg, and sweeten to taste

Cook this with the app: pantry check, scaling, and the assistant.