Drikke

Blueberry tea: 30–40 g dried blueberries boiled in 1 liter of water for half an hour, strained, and served hot.

Bread water from Erken's invalid cookery chapter: 40 g lightly toasted white bread doused with 1/2 l boiling water, left until cold and strained. A cooling drink for the feverish.

Erken's eggedram for invalids: one egg yolk beaten pale with 1 tsp confectioners' sugar and let down with a glass of cold, strong coffee. One serving.

Erken's egg drink for invalids: egg yolk and sugar beaten for 10 minutes, blended with 2 tbsp warm milk, cooled, and topped up with about 2.5 dl seltzer in a glass.

Egg-white water for invalids: beaten egg white, 2.5 dl water, 1 tsp sugar, and strained lemon juice shaken together in a bottle and poured foaming into a glass.

A simple egg cream of 3 egg yolks, 2.5 dl cream, and vanilla, sweetened with crystallose (a sweetener); brought to a boil and stirred until cold. Served with invalid meals and as a sauce for jellied dishes.

Erken's egg milk for invalids: egg yolk beaten with salt and a little milk, then let down with 1/4 l boiling milk while beating vigorously.

Erken's fortifying invalid drink of egg yolk beaten with sugar, cognac or sherry, and let down with 1 dl boiling milk. One serving, prepared in a few minutes.

Apple water: 3 unpeeled apples in pieces with 15 g sugar and a slice of lemon peel steeped in 1 liter of boiling water until cold, strained, and served as a refreshing drink for the sick.

Warm punch of 1/2 bottle red wine with vanilla, cinnamon, clove and lemon peel, sweetened with saccharin; brought to a boil, strained and served warm.

Oat water: 100 g scalded rolled oats are steeped with lemon peel and 15 g sugar in 1 liter boiling water until cold; lemon juice is added and the drink is strained.

Coffee for the sick: 1 heaping tsp freshly ground coffee per cup, served with thick cream and crystallose (a sweetener) instead of sugar.

Sugar-free cocoa: 3 tsp unsweetened cocoa stirred into 2 dl boiling water; stiffly whipped cream and an egg yolk can be added.

Erken's kefir for the sick: 1/2 l fresh milk and a kefir tablet are set in a bottle in steady warmth for up to 36 hours and shaken vigorously often.

Erken's method for boiling (sterilizing) milk for the sick: the milk is filled into a clean glass bottle with a cotton plug, boiled for 10 minutes in a water bath and kept cold, unopened.

Sugar-free lemonade of lemon and/or orange juice mixed with water and sweetened with crystallose.

Milk substitute for diabetics: cream is mixed with 3–4 times as much water, left cold 12 hours, the cream is skimmed off (the milk sugar is now in the water); 4 tbsp of the cream is mixed with 2.5 dl cold water and a little salt.

Erken's cocoa milk for the sick: 1/4 l milk, 5 g cocoa and 2 tsp sugar whisked together over the heat until it boils.

Milk lemonade for the sick: milk, sugar and water are boiled and cooled, then white wine and 2 tbsp lemon juice are added before the drink is strained.

Erken's rice water for the sick: 1/2 dl rice is rinsed and simmered half an hour in 1/2 l cold water, then the water is strained off.

Cordial of equal parts blueberries and elderberries: the berries are steamed in a crock set in a pot of water, the juice is strained, 1/4–1/2 kg sugar per liter is added, boiled and skimmed for 3–4 minutes, and filled hot into warm half-bottles that are corked and sealed with wax.

Erken's cold cordial soup for the sick: 1/4 l sweet cordial mixed with 3/4 l water, with thin lemon slices added and well chilled on ice.

Lemonade for the sick: the thin zest and juice of 1 lemon steep in 2.5 dl boiling water until cold, are strained and sweetened with 20 g sugar if permitted. Orangeade is made the same way.

A sugar-free chocolate drink for the sick, prepared the same way as cocoa: the powder is stirred into boiling water.

Sykesaft: uncooked cordial, with or without sugar, is bottled and pasteurized at 80 °C for 10 minutes. The lid is taken off the pot, the bottles removed after 5 minutes and set on a cloth away from drafts.

Tea for the sick, served sweetened with saccharin and with heavy cream or a whisked egg yolk.