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Fruit Punch (jordbærsaft)

Non-alcoholic fruit punch of boiled sugar syrup mixed with strawberry juice, orange juice and lemon juice. Erken, Stor kokebok 1914, p. 625.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 625 (falt i det fri)

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About the dish

A non-alcoholic punch based on homemade berry juice — common at children's parties and temperance gatherings around 1900.

How to make it

  1. 1

    Boil the sugar syrup

    Let 1.5–2 liters of water and the sugar simmer for 20 minutes. Skim off and pour into a container.

  2. 2

    Mix in the juices

    When the syrup is cold, add the strawberry juice, orange juice and the pressed-out juice of the lemons.

  3. 3

    Serve

    Serve ice cold, preferably in a bowl with ice.

Changes from the original

The quantities have been converted to modern measures; the water quantity in the boiling is set at 1.5–2 liters as the original states, with the rest as adjustment. The language has been modernized.

Tidsmaskin – hva endret seg?

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

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 625) → Modernisert~85% av teksten endretfjernetlagt til
2 1/2 l. vand 3/4 kg. sukker 1/2 l. jordbærsaft 1/4 l. appelsinsaft l vann (1,5–2 liter kokes med sukkeret). 750 g sukker. 0,5 l jordbærsaft. 2,5 dl appelsinsaft. 3 citroner. 1 1/2—2 stk sitroner (saften). La 1,5–2 liter vand vann og sukkeret smaakoker småkoke i 20 minutter, skummes minutter. Skum av og opheldes. Naar det hell opp.. Når laken er koldt, tilsættes jordbær- kald, tilsett jordbærsaft, appelsinsaft og appelsinsaften samt den utpressede saft saften av citronerne. sitronene.. Server iskald, gjerne i bolle med is.

Note til Modernisert

Mengdene er omregnet til moderne mål; vannmengden i kokingen er satt til 1,5–2 liter slik originalen angir, med resten som justering. Språket er modernisert.

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Frequently asked questions

Is this a non-alcoholic punch?
Yes. The recipe from Stor kokebok (1914, p. 625) contains only water, sugar, strawberry juice, orange juice and the juice of 3 lemons – no wine or spirits.
How long should the sugar syrup boil?
1 1/2–2 liters of the water simmers with 3/4 kg sugar for 20 minutes. Skim off, pour into a container, and let it become completely cold before adding the juices.
Why must the syrup be cold before the juice is poured in?
The juices are added to the cold syrup to preserve fresh flavor, color and vitamin C – hot syrup would boil away the aroma of the strawberry, orange and lemon juice.
How much does the recipe yield?
About 14 servings. Note that the ingredient list says 2 1/2 liters of water, while only 1 1/2–2 liters are boiled with the sugar; the rest can be used to thin the punch to taste.

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