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Orange Punch

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 626 (falt i det fri)

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About the dish

A classic punch from the chapter "Wine-making, liqueurs, etc." in Stor kokebok (1914). Sugar cubes (loaf sugar) are rubbed against the orange peel to draw out the aromatic oil — an old punch technique. Erken suggests pineapple as an alternative to orange.

How to make it

  1. 1

    Rub off the zest with sugar

    Rub the sugar cubes against the peel of 2 of the oranges so the sugar absorbs the orange oil.

  2. 2

    Slice the oranges

    Peel all the oranges carefully and cut them crosswise into slices.

  3. 3

    Layer in the bowl

    Place the orange slices in the bottom of a bowl, put the sugar on top and pour the wine over.

  4. 4

    Chill

    Set the bowl on ice for 5–6 hours before serving.

  5. 5

    Serve

    Add champagne or seltzer the very moment the punch is to be served.

Changes from the original

Bottles have been kept as "bottle" (about 75 cl). Loaf sugar is given as sugar cubes. The method has been rewritten into modern, step-by-step language.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 626) → 1949 (korrekturlest, s. 754)~40% av teksten endretfjernetlagt til
4 appelsiner ½ kg. sukker 2 fl. rhinskvin 1 ½ kg. sukker ½ fl. champagne eller selters. Av 2 appelsiner rives skallet med sukkeret (raffinade); alle appelsinerne appelsinene skjæres derefter i skiver tversover, efter at å være omhyggelig skrællet; appelsinskiverne lægges skrellet; appelsinskivene legges i bunden bunnen av en bolle, sukkeret lægges legges over, vinen paaheldes. Sættes paa påhelles. Settes på is 5 å 6 timer, timer før den skal benyttes, og i det øieblik, øieblikk den skal anrettes, tilsættes tilsettes champagne eller selters. Istedenfor appelsiner kan tages tas ananas.

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Frequently asked questions

How long must the orange punch stand cold before serving?
It should stand on ice for 5–6 hours before use. Champagne or seltzer is added only the moment the punch is to be served.
What ingredients do I need?
4 oranges, ½ kg sugar (loaf sugar), 2 bottles of Rhine wine and 1 bottle of champagne or seltzer. The recipe is intended for about 10 servings.
How are the oranges prepared?
The peel of 2 oranges is rubbed off with the sugar cubes. All the oranges are peeled carefully and cut crosswise into slices, which are placed in the bottom of the bowl. The sugar is put on top, and the wine is poured over.
Can I use other fruit?
Yes, the recipe from Schønberg Erken's Stor kokebok (1914) states that you can use pineapple instead of oranges.

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