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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 754)~81% of the text changedremovedadded
1 håndfull fersk skogsmyske hånddfull frisk myske (asperula odorata). 3 l rhinskvin (4 flasker). 1,5 l odorata) 2 fl. hvitvin (2 flasker). 125 g sukker. gr. sukker 2 stk appelsiner eller sitroner. Legg den friske mysken i en bolle og hell vinen over. La stå kaldt (på is) Mysken legges i en halv time.. Fjern bolle, påhelles vinen, står på is ½ time, hvorpå mysken og løs tas vekk; sukkeret opløses i vinen.. Skrell vinen; appelsinene eller sitronene skrelles omhyggelig så — alt det hvite kommer bort, og skjær dem hvitt vekk —, skjæres i skiver.. La skivene trekke skiver; disse trekker i vinen en halv time. ½ times tid. Serveres iskald. iskold.

Note on Modernised

Mål er modernisert: «fl.» er regnet som flaske på 0,75 l. Latinsk navn rettet til asperula odorata. Fremgangsmåten er delt i trinn på moderne norsk.

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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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