Pine-apple Cardinal
From Cassell's dictionary of cookery, 1892
Serves 1
Champagne can be used instead of seltzer.
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 1220. The excerpt below is the record exactly as published.
Pine-apple Cardinal (a cooling drink). Peel a pine-apple, and cut it into thin sUces. Put these into a deep dish, cover them with powdered sugar, and let them stand four or five hours. Put the rind into a small stewpan, with as much water as will cover it, bring it to a boil, skim it, and pour it over the fruit. Add six ounces of refined sugar and a bottle of light wine. Cover the vessel which contains the fruit, &c., and leave it in a cool place for two hours. When it is wanted for use, stir it well, and mix with it a bottle of seltzer
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