Cardinal Punch

Ingredients

• 2 cups port or other red wine
• 1 cup water
• 1 cup sugar
• 1 orange
• 12 cloves
• 1 cup wine jelly (calfs foot or gelatine)

Method

1. 1

   Bake the orange light brown on a plate in the oven.

2. 2

   Make a boiling syrup of the sugar and water with the cloves in it, drop the baked orange into it, add the wine and let remain until cold.

3. 3

   Then cut the orange and press it for the juice and strain the punch into the freezer.

4. 4

   Add the jelly and freeze.

5. 5

   If in the season add red strawberry or raspberry juice to heighten the color.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 82. The excerpt below is the record exactly as published.

1 orange. 1 lemon. ^ a nutmeg. 3 whites of eggs. 2 tablespoons each of maraschino, no- yeau, kirschwasser and curacoa. ■J cup of champagne. Make a hot syrup of the sugar and water with the nutmeg broken in it. Grate the rinds of both lemons and one orange into a bowl. Grate or mash the pineapple and put in and pour the hot syrup upon them. Squeeze in the juice of the fruit and let stand till cold. Strain and freeze, then put in the liquors and after freezing again add the whipped whites. Cost of material — about a dollar a quart. COOKING FOR PROFIT. 77 254— Cardinal Punch. 2 cups port or other red wine. 1 cup water. 1 cup sugar. 1 orauge. 12 cloves. 1 cup wine jelly (calfs foot or gelatine)

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