What is crystallose in this recipe?

Crystallose was a trade name for saccharin, an artificial sweetener used instead of sugar – among other things in food for the sick. You can replace it with sugar, sugar syrup, or a modern sweetener to taste.

Which citrus fruits can be used?

The recipe mentions lemon, orange, or a mixture of lemon and orange juice.

Where does the recipe come from, and what was it used for?

It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 671, in the chapter on nursing and food for the sick – that is, a simple, refreshing drink for the ill.

How long does it take to make the lemonade?

Just a few minutes – around 5 minutes. You squeeze the juice, mix in the sweetener, and dilute with water to the desired strength.

Lemonade

Name: Lemonade
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Norwegian
Ingredients: 1 dl lemon juice and/or orange juice (freshly squeezed); 4 dl cold water; sweetener (crystallose) (to taste)

Sugar-free lemonade of lemon and/or orange juice mixed with water and sweetened with crystallose (a trade name for saccharin).

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

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About the dish

Sugar-free lemonade for the sick, sweetened with crystallose instead of sugar.

How to make it

1
Mix the juice
Squeeze the lemon and/or orange and mix the juice.
2
Dilute and sweeten
Add water and sweeten with crystallose. Serve cold.

Changes from the original

Amounts are estimated, as the original does not give measurements. Crystallose noted as a modern sweetener.

Time machine – what changed?

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

From1914 Modernised

To1914 Modernised

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Frequently asked questions

What is crystallose in this recipe?: Crystallose was a trade name for saccharin, an artificial sweetener used instead of sugar – among other things in food for the sick. You can replace it with sugar, sugar syrup, or a modern sweetener to taste.
Which citrus fruits can be used?: The recipe mentions lemon, orange, or a mixture of lemon and orange juice.
Where does the recipe come from, and what was it used for?: It is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 671, in the chapter on nursing and food for the sick – that is, a simple, refreshing drink for the ill.
How long does it take to make the lemonade?: Just a few minutes – around 5 minutes. You squeeze the juice, mix in the sweetener, and dilute with water to the desired strength.

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