Punch and bowle

Erken's orange punch (1914): orange slices and sugar in a bowl with Rhine wine, chilled on ice for 5–6 hours and topped with champagne or seltzer.

Queen's punch from Erken 1914: lemon zest rubbed into sugar, briefly boiled with citrus juice, cooled and mixed with white wine, madeira and vanilla.

Erken's frozen lemonade (1914) for about 70 glasses: lemon juice, wine, sugar and pineapple frozen in ice and coarse salt 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 boiled and cooled, then white wine and lemon juice added. Served ice-cold; red wine makes red lemonade.

Erken's strawberry bowle (1914): strawberries steeped 5–6 hours in cooked syrup, chilled Rhine wine added, strained, topped with champagne or seltzer.

Strawberry drink from Erken's Big Cookbook (1914), p. 625: a summer bowle of strawberries and syrup with white wine, chilled and topped with seltzer.

Maitrank from Erken's Big Cookbook (1914): sweet woodruff steeped in Rhine and white wine, sugar dissolved in, orange slices steeped, served ice-cold.

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 drink from Erken's Big Cookbook (1914), pp. 625–626: melon slices in sugar and rum, mixed with wine, chilled on ice and served with seltzer.

Hot punch from Erken's Big Cookbook (1914), p. 625: lemon juice, water, sugar, vanilla and rum cooked until the sugar melts; may be flambéed.

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

Sherry cobbler from Erken 1914: powdered sugar dissolved in sherry and cognac, strawberries and crushed ice added before serving. Sipped through a straw.