What do I need for lemon squash?

Three ingredients: 600 g finely ground sugar, 3 3/4 dl water, and 3 3/4 dl lemon juice.

Boil the sugar and water until the mixture is clear, strain it, cool it, and then stir in the lemon juice. The lemon juice is made the same way as orange juice.

Why should the syrup be cooled before the lemon juice is added?

The recipe calls for cooling before adding so that the lemon juice is not heat-treated – this preserves the fresh lemon flavor.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 627, in the chapter on cordials and non-alcoholic drinks. It makes about 8 servings.

Lemon Squash

Name: Lemon Squash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 600 g sugar (finely crushed); 3.75 dl water; 3.75 dl lemon juice (pressed, made like orange juice)

Lemon squash from Erken 1914: 600 g sugar boiled clear with 3¾ dl water, strained, cooled, and mixed with 3¾ dl lemon juice. Lemon squash is a British-style sweetened lemon concentrate diluted with water or soda water.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 627 (falt i det fri)

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About the dish

Lemon squash was an English-inspired lemon cordial concentrate diluted with water or soda water. Erken places it among the drinks in the chapter on winemaking and liqueurs in Stor kokebok (1914).

How to make it

1
Boil syrup
Boil the sugar and water until the mixture is clear.
2
Strain and cool
Strain the syrup and let it become completely cold.
3
Mix with juice
Add the lemon juice. Bottle it and dilute with water or soda water when serving.

Changes from the original

"del." is converted to deciliters, "støtt sukker" to finely crushed sugar. The reference to orange juice is kept as a note.

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. 627) → 1949 (korrekturlest, s. 755)~53% av teksten endretfjernetlagt til

600 gr. støtt sukker ~~3 3/4~~ 3½ del. ~~vand 3 3/4~~ vann 3½ del. ~~citronsaft.~~ sitronsaft. Sukker og ~~vand koker,~~ vann koker til det er klart; siles, avkjøles og ~~tilsættes citronsaften. Citronsaft~~ tilsettes sitronsaften. Sitronsaft lages som appelsinsaft.

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Frequently asked questions

What do I need for lemon squash?: Three ingredients: 600 g finely ground sugar, 3 3/4 dl water, and 3 3/4 dl lemon juice.
How is it made?: Boil the sugar and water until the mixture is clear, strain it, cool it, and then stir in the lemon juice. The lemon juice is made the same way as orange juice.
Why should the syrup be cooled before the lemon juice is added?: The recipe calls for cooling before adding so that the lemon juice is not heat-treated – this preserves the fresh lemon flavor.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 627, in the chapter on cordials and non-alcoholic drinks. It makes about 8 servings.

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