1869 Cooling Cups and Dainty drinks by William Terrington

189

Pope, Cardinal, Sfc.

Pope. — Roast 3 bitter Seville oranges to a pale add lib. of pounded loaf-sugar, press the oranges and sugar together ; add 2 bottles of mulled Burgundy, and 1 pint of hot water. Cardinal. — Cut 3 Tangerine oranges in slices, add J oz. bruised cinnamon (or 3 drops essence of cinnamon), a little mace, 3 drops essence of nut- meg, 3 bruised cardamom seeds, and 4 oz. of dis- solved barley-sugar in 1 pint of hot water; cover, and let the mixture simmer for half an hour ; strain clear with pressure ; add 1 quart of Rhenish wine, which warm up ; if too highly flavoured, add more wine. N.B. — Cardinal is also made with champagne, and roasted orange infused in it. Archbishop. — Stick a Seville orange full of cloves ; roast it before a fire ; cut it in halves, and cover it with sugar ; add 1 bottle of mulled white wine, either sherry or Marsala. N.B. — Claret is sometimes used for archbishop. Beadle. — Pound £ oz. cinnamon, 4 cloves, and 4 oz. ginger together ; add J lb of sugar and 1 pint of Boiling water and strain ; add the liquor carefully to 2 yolks of eggs ; beat up, then 1 glass of raisin, and G glasses of ginger wine. To be drunk while in a state of froth. brown colour, which lay in a heated vessel ;