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Orange Cardinal
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
911Calories
0 gProtein
229 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories911 kcal
Protein0.3 g
Carbohydrates229 g
Fiber0.7 g
Sugars227 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium73 mg
Calcium12 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline3.1 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 386. The excerpt below is the record exactly as published.
Orange Cardinal. — Put 1 pound loaf sugar into a large porce- lain bowl, pour over 1 bottle Bhine wine. When the sugar is melted, put in the thin peel of 2 oranges, let lay 5 minutes, then re- move the peel ; add the juice of 12 oranges, 1 bottle Bhine wine, and 1 bottle champagne
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