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Strawberry Cardinal
From Cassell's dictionary of cookery, 1892
Serves 4
Liquor may be strained and bottled for use.
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
Nutrition per serving
537Calories
2 gProtein
134 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories537 kcal
Protein1.6 g
Carbohydrates134 g
Fiber0 g
Sugars123 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium418 mg
Calcium49 mg
Iron0.7 mg
Magnesium33 mg
Phosphorus59 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C152 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.2 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1911. The excerpt below is the record exactly as published.
Strawberry Cardinal. — Hull a quart of ripe, finely-flavoured strawberries, and discard all berries that are unsound or bruised. Sprinkle upon them a pound of powdered and sifted sugar, and pour over them half a bottle of Rhino wine. Cover closely, and let them stand in a cool place for half an hoiw. Just before they are to be served, pour over them the remainder of the wine, with another bottle, either of moselle or of the same wine. Add a bottle of seltzer
Cook this with the app: pantry check, scaling, and the assistant.