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Frozen Lemonade

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.

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

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About the dish

A large party drink for around 70 glasses from the chapter "Winemaking, liqueurs etc." in "Stor kokebok" (1914). The freezing is done in the old freezing bucket set in a tub with ice and coarse salt ("Spanish salt"), and the mass is scraped and stirred to a thick slush – the forerunner of today's slush and granité.

How to make it

  1. 1

    Mix the lemonade

    Mix the strained lemon juice with the wine, water and sugar to taste.

  2. 2

    Add the pineapple

    Cut the pineapple into small cubes and mix it in 4–5 hours before serving, when the lemonade is poured into the freezing bucket.

  3. 3

    Set up the freezing

    Set the freezing bucket – without a lid – in a tub with 20 kg of ice and 3 kg of coarse salt. Cover the bucket with a plate. (It can also be frozen in a modern freezer in a wide dish.)

  4. 4

    Scrape and stir

    When the lemonade sets along the bottom and sides – after about ½ hour – scrape it loose and stir it with a spoon. Repeat until the whole mass is like a thick gruel.

  5. 5

    Serve

    Serve in small glasses with a handle or in flat glasses. The batch makes about 70 glasses.

Changes from the original

Measures have been converted to modern units; "Spanish salt" is given as coarse salt. The method is described step by step, with a note that a modern freezer can be used instead of a freezing bucket with ice and salt.

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. 753)~38% av teksten endretfjernetlagt til
Saft av 25 citroner sitroner 3 fl. graves, rabarber- rabarbra- eller stikkelsbærvin 1½ kg. hermetisk ananas vand vann og sukker efter smak. Ca. 70 glas av denne portion. Den silede citronsaft silte sitronsaft blandes med vinen, vand vann og sukker. Den i smaa små terninger opskaarne opskårne ananas haves has i limonaden, naar når denne 4 å 5 timer før serveringen heldes helles i frysebøtten. Frysebøtten — uten lok lokk — sættes settes derefter i en balje, hvori 20 kg. is og 3 kg. spansk salt. Frysebøtten dækkes dekkes med en tallerken. Naar Når limonaden stivner langs bunden bunnen og siderne sidene — efter ca. ½ times forløp —, skrapes den bort og omrøres med en ske. skje. Dette gjentages, indtil gjentas, inntil alt er som en tyk tykk velling. Serveres i smaa glas små glass med hank eller i flate glas. glass.

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Frequently asked questions

How much does this recipe make?
The batch makes about 70 glasses. It contains the juice of 25 lemons, 3 bottles of grave-, rhubarb- or gooseberry wine, 1½ kg of canned pineapple, plus water and sugar to taste.
How is the lemonade frozen without a freezer?
The mixture is poured into a freezing bucket without a lid 4–5 hours before serving. The bucket is set in a tub with 20 kg of ice and 3 kg of Spanish salt, and covered with a plate.
How often must one stir along the way?
After about ½ hour the lemonade sets along the bottom and sides. Then it is scraped loose and stirred with a spoon. This is repeated until the whole mass is like a thick gruel.
How is it served?
In small glasses with a handle or in flat glasses. The pineapple is cut into small cubes and put into the lemonade before freezing. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 626.

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