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Cardinal of Bitter Oranges
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
Nutrition per serving
571Calories
2 gProtein
137 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein1.7 g
Carbohydrates137 g
Fiber4 g
Sugars129 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.6 mg
Potassium310 mg
Calcium80 mg
Iron0.3 mg
Magnesium21 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A22 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate61 mcg
Choline16 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 139. The excerpt below is the record exactly as published.
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
Cook this with the app: pantry check, scaling, and the assistant.