Drinks

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 chapter (1914): toasted white bread doused with boiling water, left until cold, strained. A cooling drink for fever.

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 (1914): egg yolk and sugar beaten 10 minutes, blended with warm milk, cooled and topped up with 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.

Simple egg cream from Erken (1914) of egg yolks, cream and vanilla, sweetened with crystallose; boiled, stirred cold. For invalids and as jelly sauce.

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 from Erken (1914): unpeeled apples with sugar and lemon peel steeped in boiling water until cold, strained and served as a 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 from Erken (1914): scalded rolled oats steeped with lemon peel and sugar in boiling water until cold; lemon juice added and the drink 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 (1914) for boiling milk for the sick: filled into a clean bottle with a cotton plug, boiled 10 minutes in a water bath and kept cold.

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

Milk substitute for diabetics from Erken (1914): cream mixed with water and left cold 12 hours, then skimmed off and thinned with water and 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 from Erken (1914): berries steamed, juice strained, sugar added, boiled briefly and bottled hot.

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 from Erken (1914): zest and juice of 1 lemon steeped in boiling water until cold, strained and sweetened. Orangeade likewise.

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

Sykesaft from Erken (1914): uncooked cordial, with or without sugar, bottled and pasteurized at 80 °C for 10 minutes, then set on a cloth away from drafts.

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