Cardinal Punch

Ponche Cardinal

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Fine Louisiana Oranges
  • A Pint of the Best Claret, or Any Fine Red Wine
  • A Pint of Old Port Wine
  • A Pint of Water
  • 2 Tablespoonfuls of Cloves
  • A Pint of Gelatine, or the Whites of 10 Eggs, Beaten to a Froth
  • 4 Cupfuls of White Sugar
  • 3 Tablespoonfuls of Raspberry Juice, or a Few Drops of Cochineal


Select fine louisiana oranges, when in season, otherwise fine, ripe Oranges. Set them on a plate in the oven, and let them bake till very tender, without letting the juice exude. Make a boiling syrup of the sugar, water and the cloves. Drop the roasted Oranges into the syrup, add a pint of the best Claret or any good Red Wine, and set the mixture to cool, letting the Oranges steep in the Wine and syrup. When it grows cold, cut the Oranges and press out all the juice, mashing them into the steeped syrup, and then strain all through a fine sieve into the ice cream freezer. Now add the gelatine (Calf s Foot Jelly) or the whites of ten eggs, beaten to a stiff froth. Stir well and add the Raspberry Juice, if Raspberries are in season, otherwise color with a few drops of Cochineal, so that the Punch will be of a bright Cardinal color. Cover immediately and set to freeze as hard as possible for three or four minutes. Then take a wooden spoon and detach the Frozen Punch from the sides of the freezer and from the bottom, mix in with the inner liquid mixture, and cover and freeze again for three or four minutes. Repeat this four or five times. Serve in punch glasses.

A simpler and quicker way of making this Punch is to prepare a Raspberry Sherbet, using half the quantity of ingredients given. Strain this preparation through a sieve into a freezer, and add a gill of red Curacoa and half a gill of Maraschino; cover the freezer and proceed to freeze according to general directions given above. Serve in punch glasses. This is a very pleasant middle course drink, but the first recipe given is the true Cardinal Punch, and there is no comparison between this and the latter, or more simple recipe.

Cardinal Punch is an old-time Creole Punch. The French used to make a famous Spiced Wine, which they called Vin de l’Eveque, or “Bishop’s Wine.” When the Spiced Wine was made of Claret, it was called Vin de Cardinal, or “Cardinal’s Wine.” These Wines were served during the feast. The Coup de Milieu, or the Frozen Punches, are survivors of the old French custom of serving Spiced Wines, and Ponche a la Cardinal is a survival of the ancient Vin a la Cardinal. The Creoles adapted Oranges to the Punch, baking them to better extract the juices, and steeping them in Wine and adding a touch of Cochineal to obtain brilliancy of coloring and still further carry out the idea of a Cardinal’s colors.