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Queen's Punch (dronningpunsj)

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.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 623 (falt i det fri)

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About the dish

A cold party punch from the liqueur chapter, where the sugar draws the flavor out of the lemon zest. Madeira appears in the ingredient list and is added together with the white wine. The punch was to stand on ice for several hours before serving.

How to make it

  1. 1

    Rub lemon zest into the sugar

    Rub the lemon zest off against the sugar so the sugar draws in the flavor.

  2. 2

    Bring to a boil

    Pour in the water and the pressed lemon and orange juice. Set it over the heat and bring it to a bare boil, then take it off the heat.

  3. 3

    Cool and mix

    Let the mixture cool, and add the white wine, madeira and the split vanilla pod.

  4. 4

    Chill and serve

    Let the punch stand cold on ice for 3-4 hours before serving.

Changes from the original

Unclear OCR figures are interpreted (¼ vanilla pod). "fl." of white wine is counted as bottles of 0.75 l, and deciliters are kept. The madeira, which appears only in the ingredient list, is placed in the step where the wine is added. "Stand on ice" is modernized to chilling in the refrigerator or on ice.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 623)~84% of the text changedremovedadded
2 kg sukker. kg. sukker 6 stk sitroner (skall og saft). citroner 2 stk appelsiner (saften). 3 dl vann. 1,5 l del. vand 2 fl. hvitvin (2 flasker). 0,25 ¼ stang vanilje. vanilje 1 dl del. madeira. Riv sitronskallet av mot sukkeret så sukkeret trekker til seg smaken.. Hell på vannet og Citronskallet avrives med sukkeret, paaheldes vandet, den utpressede sitron- citron- og appelsinsaften. Sett appelsinsaft; sættes over varmen og gi det ilden, gives et knapt oppkok, og ta det så opkok, tages av platen.. La blandingen bli kald, og tilsett hvitvin, madeira ilden, avkjøles, tilsættes vinen og den kløyvde vaniljestangen.. La punsjen stå kaldt på vaniljen. Punsjen bør staa paa is i 3–4 timer 3—4 timer, før servering. den skal serveres.

Note on Modernised

Uklare OCR-tall er tolket (¼ stang vanilje). «fl.» hvitvin er regnet som flasker à 0,75 l, og desiliter beholdt. Madeiraen, som bare staar i ingredienslisten, er plassert i trinnet der vinen tilsettes. «Staa paa is» er modernisert til kjøling i kjøleskap/på is.

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Frequently asked questions

How long must the queen's punch stand cold before serving?
It should stand on ice for 3-4 hours before it is served, so that the flavor of vanilla and citrus draws out well.
What does the punch consist of?
2 kg sugar, 6 lemons, 2 oranges, 3 dl water, 2 bottles of white wine, ¼ vanilla pod and 1 dl madeira.
Why is the lemon zest rubbed off against the sugar?
The sugar draws out the aromatic oil in the zest. Then water and pressed lemon and orange juice are added, everything is given a bare boil and cooled before wine and vanilla are added - so the wine is not boiled.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 623, in the chapter on punch and bowle.

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