Cardinal of Strawberries
From The encyclopædia of practical cookery, 1890
Serves 3
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
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 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. (3) Pick lib. of ripe strawberries as for No. 1 ; put them into a china bowl, sift |lb. of caster sugar over, baste with 2 or 3 table-spoonfuls of red wine, and leave for an hour or two, keeping the bowl covered. When the strawberries have stood sufficiently, pour in with them 1 bottle of Rhine wine and £ pint of red wine. Pour in at the last, when quite ready for serving, £ bottle of seltzer water, or, if preferred, a bottle of champagne
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Cook this with the app: pantry check, scaling, and the assistant.