What is fruit punch in Schønberg Erken's cookbook?

A simple, warm drink for the sickroom: half a bottle of red wine spiced with vanilla, a small cinnamon stick, one clove and lemon peel, sweetened with saccharin. The recipe appears on p. 671 of "Stor kokebok" (1914) and yields about 3 servings.

Everything is stirred together cold, then brought to a boil. The mixture is then strained and served warm. The whole process takes about 15 minutes.

Saccharin ("krystallose") was an artificial sweetener used in place of sugar. It was often recommended in food for the sick. You can replace it with sugar or another sweetener to taste.

Should the drink boil for a long time?

No, the recipe says only "a boil" – a brief boil is enough to draw out the flavor of the spices and lemon peel. Long boiling causes the alcohol and aroma to disappear.

Fruit Punch (rødvin)

Name: Fruit Punch (rødvin)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 servings
Cuisine: Norwegian
Ingredients: 3.75 dl red wine (1/2 bottle); sweetener (saccharin) or sugar (to taste); 0.25 pcs vanilla pod; 1 pcs small piece of cinnamon stick; 1 pcs clove; 1 pcs lemon peel (thinly pared)

Warm punch of 1/2 bottle red wine with vanilla, cinnamon, clove and lemon peel, sweetened with saccharin; brought to a boil, strained and served warm.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 671 (falt i det fri)

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About the dish

A warm, spiced wine punch from the sick-food chapter, sweetened with saccharin so it could also be given to those with diabetes.

How to make it

1
Mix cold
Stir everything together cold in a pot.
2
Bring to a boil
Bring the mixture to a boil.
3
Strain and serve
Strain the punch and serve it warm.

Changes from the original

"1/2 bottle" is converted to about 3.75 dl of red wine. Saccharin is given as a modern sweetener or sugar.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 752) → Modernised~96% of the text changedremovedadded

~~2% 1. vann % kg.~~ 3,75 dl rødvin (1/2 flaske). søtstoff (krystallose) eller sukker ~~y 2 1. jordbærsaft y 4 1. appelsinsaft 3 sitroner. 1Yz liter vann og sukkeret småkoker~~ (etter smak). 0,25 stk vaniljestang. 1 stk lite stykke kanelstang. 1 stk nellik. 1 stk skall av sitron (tynt avskrelt). Rør alt sammen kaldt i ~~20 minutter, skummes og ophelles. Når det er koldt, tilsettes jordbær~~ en kjele.. Gi blandingen et oppkok.. Sil punsjen og ~~appelsinsaften samt~~ server den ~~utpressede saft av sitronene. Fortynnes med ca. 1 liter koldt vann, mere eller mindre efter ønske.~~ varm.

Note on Modernised

«1/2 fl.» er regnet om til ca. 3,75 dl rødvin. Krystallose er angitt som moderne søtstoff eller sukker.

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Frequently asked questions

What is fruit punch in Schønberg Erken's cookbook?: A simple, warm drink for the sickroom: half a bottle of red wine spiced with vanilla, a small cinnamon stick, one clove and lemon peel, sweetened with saccharin. The recipe appears on p. 671 of "Stor kokebok" (1914) and yields about 3 servings.
How is it made?: Everything is stirred together cold, then brought to a boil. The mixture is then strained and served warm. The whole process takes about 15 minutes.
What is saccharin?: Saccharin ("krystallose") was an artificial sweetener used in place of sugar. It was often recommended in food for the sick. You can replace it with sugar or another sweetener to taste.
Should the drink boil for a long time?: No, the recipe says only "a boil" – a brief boil is enough to draw out the flavor of the spices and lemon peel. Long boiling causes the alcohol and aroma to disappear.

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