Punsj og bowle

Erken's orange punch (1914): sugar cubes are rubbed against the peel of 2 oranges, 4 peeled oranges in slices are placed in a bowl with ½ kg sugar and 2 bottles of Rhine wine, chilled on ice for 5–6 hours, and 1 bottle of champagne or seltzer is added at serving. Pineapple may be used instead.

Queen's punch (dronningpunsj) from Erken 1914: lemon zest is rubbed off against 2 kg sugar, briefly boiled with 3 dl water and the juice of 6 lemons and 2 oranges, cooled and mixed with 2 bottles of white wine, 1 dl madeira and a vanilla pod. Chilled 3-4 hours before serving.

Erken's frozen lemonade (1914) for about 70 glasses: the juice of 25 lemons is mixed with 3 bottles of grave-, rhubarb- or gooseberry wine, water and sugar to taste, 1.5 kg of diced pineapple is added 4–5 hours before serving, and the mass is frozen in a freezing bucket in ice and coarse salt while it is scraped and stirred to a thick slush.

Non-alcoholic fruit punch of boiled sugar syrup mixed with strawberry juice, orange juice and lemon juice. Erken, Stor kokebok 1914, p. 625.

White lemonade from Erken 1914: a sugar syrup of 1.5 l water and ½ kg sugar is boiled, skimmed, strained and cooled, then 2 bottles of white wine and the juice of 3 lemons are added. Served ice-cold; red wine makes red lemonade.

Erken's strawberry bowle from 1914: strawberries steep in a cooked sugar syrup for 5–6 hours, chilled Rhine wine is added, the mixture is strained, and it is topped up with champagne or seltzer at serving.

A summer bowle of strawberries and sugar syrup, blended with white wine or gooseberry wine, chilled on ice and topped with ice-cold seltzer. Erken, Stor kokebok 1914, p. 625.

Maitrank from Erken's Stor kokebok 1914: fresh sweet woodruff steeps for half an hour in Rhine wine and white wine, is removed, sugar is dissolved in the wine, and orange or lemon slices steep for half an hour before ice-cold serving.

Cold milk punch of sugar syrup with orange and lemon peel, rum, kirsch, milk and citrus juice; steeped cold for 3 hours and strained before serving.

Melon punch: thin melon slices laid in sugar and rum, mixed with red or white wine, chilled on ice and served with seltzer. Erken, Stor kokebok 1914, pp. 625–626.

Hot punch of lemon juice, water, sugar, vanilla and rum; cooked until the sugar melts, may be flambéed and thinned with cold water. From Erken's Stor kokebok 1914, page 625.

Red wine punch from Erken 1914: crushed sugar stirred with freshly pressed lemon and orange juice and water, then red wine, rum, and seltzer added while stirring. Served ice-cold.

Sherry cobbler from Erken 1914: 150 g powdered sugar dissolved in 1 bottle of sherry and 2 dl of cognac, with strawberries and crushed ice added just before serving. Sipped through a straw.