Pineapple Cardinal

Ingredients

• Pare and grate a large ripe pineapple
• add 1 pound sugar
• 2 bottles Rhine wine
• and 1 of Sauterne wine

Method

1. 1

   Grate pineapple, mix with sugar and wines, let sit until sugar melts, then bottle, cork, and chill before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 385. The excerpt below is the record exactly as published.

2 bottles white wine, Ys of a quart of arrack, and 1 pint of tea, strain through a napkin. Heat it to a boiling point and serve. Strawberry Punch. — Wash and drain 2 quarts ripe strawber- ries, put into a porcelain bowl, sprinkle over 1 pound sugar ; add 3 bottles Moselle wine and 2 bottles of Bordeaux. Cover and place the punch for several hours on ice. Shortly before serving stir the punch for a few minutes, pour into a punch bowl, and serve. In place of Bordeaux, 2 bottles of Bhine wine may be taken, or add 1 bottle of champagne. 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. Strain the cardinal through a fine sieve, cork bottles tightly, and set in a cool place. Pineapple Cardinal. — Pare and grate a large ripe pineapple into a large porcelain bowl, add 1 pound sugar

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