Why should the punch stand on ice for three hours?

The time on ice allows the milk to curdle and the flavors to settle, so that the drink becomes clear and flavorful when strained at the end. It is served cold.

What are the peel and juice used for?

The peel of 2 oranges and 2 lemons is placed in the hot sugar syrup for 10 minutes to draw out aroma, and strained off. The juice of all 3 oranges and 3 lemons is stirred in along with rum, kirsch and milk.

How much alcohol and milk go into the recipe?

2½ deciliters rum, 1 deciliter kirsch and 3¼ deciliters milk, along with 1¼ kg sugar, water and ¼ vanilla pod. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 624, and is calculated for about 12 servings.

Milk Punch

Name: Milk Punch
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 5 dl water (the amount is not given in the original – estimate); 1.25 kg sugar; 3 pcs oranges (the peel of 2 is used); 3 pcs lemons (the peel of 2 is used); 0.25 pod vanilla (listed in the original's ingredient list); 2.5 dl rum; 3.25 dl milk; 1 dl kirsch

Cold milk punch of sugar syrup with orange and lemon peel, rum, kirsch, milk and citrus juice; steeped cold for 3 hours and strained before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 624 (falt i det fri)

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About the dish

From the chapter "Winemaking, liqueurs etc." in Henriette Schønberg Erken's "Stor kokebok" (1914). Milk punch was a cold party drink where the milk clarifies the drink when it is strained off.

How to make it

1
Boil syrup
Boil the water and sugar into a slightly thick syrup.
2
Steep with peel
Add thinly pared peel of 2 oranges and 2 lemons (and the vanilla pod). Let it stand and steep for 10 minutes, and strain off.
3
Mix the drink
Stir in the rum, kirsch, milk and the juice of 3 oranges and 3 lemons. Mix well.
4
Chill and strain
Set the punch cold on ice for 3 hours. Strain it and serve ice-cold.

Changes from the original

The amount of water is not given in the original; here it is estimated. The deciliter is kept as the modern unit (the original's "del."). The method has been divided into numbered 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. 624) → 1949 (korrekturlest, s. 751)~89% av teksten endretfjernetlagt til

2½ del. vann 100 gr. sukker 3 appelsiner 3 ~~citroner ¼ stang vanilje 1¼ kg. sukker 2½~~ sitroner 2¼ del. rum 3¼ 3½ del. melk 1 del. kirsch vand. Vand og sukker koker til en litt tyk sirup, tilsættes skal av 2 appelsiner og 2 citroner, staar i 10 minutter, siles. Rum, kirsch, melk og saft av 3 appelsiner og 3 citroner røres i. Blandes godt sammen, punsjen staar paa is i 3 timer, siles og anrettes kold. kirsch.

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Frequently asked questions

Why should the punch stand on ice for three hours?: The time on ice allows the milk to curdle and the flavors to settle, so that the drink becomes clear and flavorful when strained at the end. It is served cold.
What are the peel and juice used for?: The peel of 2 oranges and 2 lemons is placed in the hot sugar syrup for 10 minutes to draw out aroma, and strained off. The juice of all 3 oranges and 3 lemons is stirred in along with rum, kirsch and milk.
How much alcohol and milk go into the recipe?: 2½ deciliters rum, 1 deciliter kirsch and 3¼ deciliters milk, along with 1¼ kg sugar, water and ¼ vanilla pod. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 624, and is calculated for about 12 servings.

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