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Orange Cardinal
From Cassell's dictionary of cookery, 1892
Serves 1
A Seville orange may be used for a different flavor.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1025. The excerpt below is the record exactly as published.
Orange Cardinal. — Peel a large sound St. Michael's orange very thinly, remove the thick white skin, and cut the fruit into thin slices; remove the pips, place the slices in a bowl, and strew over them a quarter of a pound of pounded and sifted sugar. Put the rind of the orange into a pint of good light wine, and let it infuse for six or eight hours. Strain it over the sweetened fruit, and, just before serving, add one bottle of champagne
Cook this with the app: pantry check, scaling, and the assistant.