Cardamom Comfits.— Put the Cardamoms into the oven to dry
them, break the skins, and pick out all the seeds. Have ready
a large copper preserving-pan, about 2ft. wide, with two handles
and two iron rings, one at each side. Sling this pan to a beam
by means of a long cord over a pulley fixed to the beam, with
a hook at each end, to hook into the iron rings attached to
the pan. Under this hanging pan have an iron pot with a
charcoal fire in it, not a very hot fire, only enough to keep the
pan warm. Boil in another pan some syrup for a-quarter-of-
an-hour, and mix with it some fine white starch crushed to
powder, the starch should be the whitest obtainable. In
another pan warm some gum arabic and water. Put into
the large pan slung to the beam the Cardamom-seeds, and a
ladleful of the warmed gum arabic and water. Rub the seeds
with the hands till they are dry. Again add gum arabic and
rub till dry, then add a ladleful of starch✪ Cardamom Comfits and syrup, and rub
and shake them over the charcoal fire till all are dry. Repeat
this two or three times, boiling the syrup more as the seeds
begin to get coated with it, and do not use so much starch.
When they have been dried seven times put them in a sieve,
and leave them in the stove till next day. Repeat this process
every day for a week.
Cardamom Flavouring1. — This very powerful aromatic, used
in the form of essence, is greatly used for flavouring bitters,
cordial-i, and other like beverages. It is made by soaking
bruised Cardamom-seeds in proof spirit for a month, and then
straining, or filtering off the fluid. The tincture, which is
not so highly concentrated, is more generally used.
Tincture of Cardamoms. — Put lib. of whole (not ground)
Cardamom- seeds into a jar containing a gallon of over-proof
spirits, and let it infuse for fully three weeks, when it
may be filtered and bottled.
CARDINAL.— This name is given to dishes and
sauces coloured bright red or carmine, taking its signifi-
cation from the dress of that dignitary, which abounds
in scarlet. The name is also applied to drinks, as a
comparative degree rising from Bishop to Cardinal, and
thence to Pope. The following receipts give a very
faithful idea of the application of the term.
Cardinal. — (1) Pierce some holes in the rind of a lemon, stick
a few cloves in it, and roast it before a slow fire. Put a little
cinnamon, mace, cloves, and allspice into a saucepan with
? pint of water, and let it boil to half its quantity. Boil 1 bottle
of claret ; burn a portion of the spirit out of it by applying a
lighted paper to the saucepan. Put the roasted lemon and
Cardinal — continued.
spice into the claret, stir all up well, and let it stand near the
fire for ten minutes. Rub a few lumps of sugar on the peel
of a lemon, and put them into a jug with the juice of half a
raw lemon; pour the claret upon it, grate in some nutmeg,
and sweeten to taste✪ Cardinal. Serve the Cardinal up with the lemon
and spice floating on it. Oranges can be used instead of
lemons, and are very nice. This drink is delicious and re-
freshing when cold and iced.
(2) Moisten lib. of loaf sugar with some cold water ; when
dissolved, add 1 bottle of Rhine wine, I bottle of champagne, a
few pieces of orange- or lemon-peel, and the juice of two
oranges. Strain the liquid through a cloth, and let it cool on
ice previous to serving it.
Page 138 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cardamom Comfits.— Put the Cardamoms into the oven to dry them, break the skins, and pick out all the seeds. Have ready a large copper preserving-pan, about 2ft. wide, with two handles and two iron rings, one at each side. Sling this pan to a beam by means of a long cord over a pulley fixed to the beam, with a hook at each end, to hook into the iron rings attached to the pan. Under this hanging pan have an iron pot with a charcoal fire in it, not a very hot fire, only enough to keep the pan warm. Boil in another pan some syrup for a-quarter-ofan-hour, and mix with it some fine white starch crushed to powder, the starch should be the whitest obtainable. In another pan warm some gum arabic and water. Put into the large pan slung to the beam the Cardamom-seeds, and a ladleful of the warmed gum arabic and water. Rub the seeds with the hands till they are dry. Again add gum arabic and rub till dry, then add a ladleful of starch and syrup, and rub and shake them over the charcoal fire till all are dry. Repeat this two or three times, boiling the syrup more as the seeds begin to get coated with it, and do not use so much starch. When they have been dried seven times put them in a sieve, and leave them in the stove till next day. Repeat this process every day for a week.
Cardamom Flavouring. — This very powerful aromatic, used in the form of essence, is greatly used for flavouring bitters, cordial-i, and other like beverages. It is made by soaking bruised Cardamom-seeds in proof spirit for a month, and then straining, or filtering off the fluid. The tincture, which is not so highly concentrated, is more generally used.
Tincture of Cardamoms. — Put lib. of whole (not ground) Cardamom- seeds into a jar containing a gallon of over-proof spirits, and let it infuse for fully three weeks, when it may be filtered and bottled.
CARDINAL.— This name is given to dishes and sauces coloured bright red or carmine, taking its signification from the dress of that dignitary, which abounds in scarlet. The name is also applied to drinks, as a comparative degree rising from Bishop to Cardinal, and thence to Pope. The following receipts give a very faithful idea of the application of the term.
Cardinal. — (1) Pierce some holes in the rind of a lemon, stick a few cloves in it, and roast it before a slow fire. Put a little cinnamon, mace, cloves, and allspice into a saucepan with ? pint of water, and let it boil to half its quantity. Boil 1 bottle of claret ; burn a portion of the spirit out of it by applying a lighted paper to the saucepan. Put the roasted lemon and
Cardinal — continued.
spice into the claret, stir all up well, and let it stand near the fire for ten minutes. Rub a few lumps of sugar on the peel of a lemon, and put them into a jug with the juice of half a raw lemon; pour the claret upon it, grate in some nutmeg, and sweeten to taste. Serve the Cardinal up with the lemon and spice floating on it. Oranges can be used instead of lemons, and are very nice. This drink is delicious and refreshing when cold and iced.
(2) Moisten lib. of loaf sugar with some cold water ; when dissolved, add 1 bottle of Rhine wine, I bottle of champagne, a few pieces of orange- or lemon-peel, and the juice of two oranges. Strain the liquid through a cloth, and let it cool on ice previous to serving it.
Records on this page
Cardamom ComfitsCardinal