What does white lemonade consist of?

1½ liters water, ½ kg sugar, 2 bottles of white wine and the juice of 3 lemons. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 623, and makes about 10 servings.

Bring the water and sugar to a boil, skim off and strain the sugar syrup. When it is completely cold, add the wine and the squeezed lemon juice. Serve ice-cold. Allow around 3 hours in all, since the syrup has to cool down completely.

Can I use red wine instead?

Yes. The original text says you can use red wine instead of white wine – then it is called red lemonade.

Why must the sugar syrup be cooled before the wine is added?

The recipe states that the wine and lemon juice are added only once the syrup is cold. Hot syrup would make the drink flat and would evaporate some of the wine's aroma and alcohol.

White Lemonade

Name: White Lemonade
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 1.5 l water; 0.5 kg sugar (amount uncertain in the source); 1.5 l white wine (2 bottles; can be swapped for red wine); 3 pcs lemons (the juice)

White lemonade from Erken 1914: a sugar syrup of 1.5 l water and ½ kg sugar is boiled, skimmed, strained and cooled, then 2 bottles of white wine and the juice of 3 lemons are added. Served ice-cold; red wine makes red lemonade.

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

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About the dish

"Lemonade" for Erken is a wine-based summer drink for parties, almost a simple punch. With red wine instead of white wine it becomes "red lemonade."

How to make it

1
Boil the sugar syrup
Bring the water and sugar to a boil, skim off and strain the syrup.
2
Cool
Let the sugar syrup become completely cold.
3
Mix
Stir in the wine and the freshly squeezed lemon juice.
4
Serve
Serve the lemonade ice-cold. If you use red wine instead of white wine, you get red lemonade.

Changes from the original

The amount of sugar is indistinct in the OCR and interpreted as ½ kg. "fl." of white wine is reckoned as ordinary wine bottles of 0.75 l. The method is divided into steps.

Tidsmaskin – hva endret seg?

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

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 623) → 1949 (korrekturlest, s. 751)~35% av teksten endretfjernetlagt til

1½ l. ~~vand~~ vann ½ kg. sukker 2 fl. hvitvin 3 ~~citroner. Vandet~~ sitroner. Vannet og sukkeret ~~gives~~ gis et opkok, skummes, siles. ~~Naar~~ Når det er koldt, ~~tilsættes~~ tilsettes vinen og den utpressede ~~citronsaft.~~ sitronsaft. Serveres iskold. Istedenfor hvitvin kan ~~tages~~ tas rødvin (rød limonade).

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Frequently asked questions

What does white lemonade consist of?: 1½ liters water, ½ kg sugar, 2 bottles of white wine and the juice of 3 lemons. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 623, and makes about 10 servings.
How do you make it?: Bring the water and sugar to a boil, skim off and strain the sugar syrup. When it is completely cold, add the wine and the squeezed lemon juice. Serve ice-cold. Allow around 3 hours in all, since the syrup has to cool down completely.
Can I use red wine instead?: Yes. The original text says you can use red wine instead of white wine – then it is called red lemonade.
Why must the sugar syrup be cooled before the wine is added?: The recipe states that the wine and lemon juice are added only once the syrup is cold. Hot syrup would make the drink flat and would evaporate some of the wine's aroma and alcohol.

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