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Maitrank

Maitrank (a classic German spring wine punch) from Erken's Stor kokebok 1914: fresh sweet woodruff steeps for half an hour in Rhine wine and white wine, is removed, sugar is dissolved in the wine, and orange or lemon slices steep for half an hour before ice-cold serving.

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

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About the dish

Maitrank (May punch) is the classic German spring punch with sweet woodruff, which Erken includes among the wine punches in Stor kokebok (1914). Woodruff gives the wine a sweetish, hay-like aroma.

How to make it

  1. 1

    Steep the woodruff in the wine

    Place the fresh woodruff in a bowl and pour the wine over it. Let it stand cold (on ice) for half an hour.

  2. 2

    Remove the woodruff

    Remove the woodruff and dissolve the sugar in the wine.

  3. 3

    The fruit

    Peel the oranges or lemons carefully so all the white pith is removed, and cut them into slices.

  4. 4

    Steep and serve

    Let the slices steep in the wine for half an hour. Serve ice-cold.

Changes from the original

Measurements have been modernized: 'btl.' is figured as a bottle of 0.75 l. The Latin name is corrected to asperula odorata. The method has been divided into steps in modern Norwegian.

Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 627) → 1949 (korrekturlest, s. 754)~45% av teksten endretfjernetlagt til
1 haandfuld hånddfull frisk myske (asperula odorata) 4 fl. rhinskvin 2 fl. hvitvin 125 gr. sukker 2 appelsiner eller citroner. sitroner. Mysken lægges legges i en bolle, paaheldes påhelles vinen, staar paa står på is 1/2 ½ time, hvorpaa hvorpå mysken tages væk; tas vekk; sukkeret opløses i vinen; appelsinerne appelsinene eller citronerne skrælles sitronene skrelles omhyggelig — alt hvitt væk vekk —, skjæres i skiver; disse trækker trekker i vinen 1/2 ½ times tid. Serveres iskold.

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Frequently asked questions

What is woodruff, and how long should it steep in the wine?
Woodruff (Asperula odorata, sweet woodruff) is a fragrant herb. A handful of fresh woodruff is placed in the bowl, the wine is poured over, and it stands cold on ice for half an hour. Then the woodruff is removed.
Which wines are used, and how much sugar?
4 bottles of Rhine wine and 2 bottles of white wine, plus 125 grams of sugar dissolved in the wine after the woodruff has been removed.
How are the citrus fruits treated?
2 oranges or lemons are carefully peeled so all the white pith is removed, cut into slices, and steeped in the wine for half an hour. The punch is served ice-cold.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 627. The recipe makes about 12 servings and takes around 75 minutes including steeping time.

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