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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 754)~80% of the text changedremovedadded
4 stk appelsiner (kan erstattes med ananas). 0,5 kg sukker (helst sukkerbiter (raffinade)). 2 flasker fl. rhinskvin (ca. 75 cl per flaske). 1 flaske ½ kg. sukker ½ fl. champagne eller selters (tilsettes ved servering). Gni sukkerbitene mot skallet på selters. Av 2 av appelsinene så appelsiner rives skallet med sukkeret trekker til seg appelsinoljen.. Skrell (raffinade); alle appelsinene omhyggelig og skjær dem skjæres derefter i skiver på tvers.. Legg tversover, efter å være omhyggelig skrellet; appelsinskivene legges i bunnen av en bolle, legg sukkeret over og hell legges over, vinen på.. Sett bollen påhelles. Settes på is i 5–6 5 å 6 timer før servering.. Tilsett champagne eller selters den skal benyttes, og i samme øyeblikk bollen det øieblikk den skal serveres. anrettes, tilsettes champagne eller selters. Istedenfor appelsiner kan tas ananas.

Note on Modernised

Flasker er beholdt som «flaske» (ca. 75 cl). Raffinade er angitt som sukkerbiter. Fremgangsmåten er skrevet om til moderne, trinnvis norsk.

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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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