Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Milk Punch

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)

Be the first to rate

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. 1

    Boil syrup

    Boil the water and sugar into a slightly thick syrup.

  2. 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. 3

    Mix the drink

    Stir in the rum, kirsch, milk and the juice of 3 oranges and 3 lemons. Mix well.

  4. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 624) → Modernised~77% of the text changedremovedadded
5 dl vann (mengden er ikke oppgitt i originalen – anslag). 1,25 kg sukker. 3 stk appelsiner (skallet av 2 brukes). 3 citroner ¼ stk sitroner (skallet av 2 brukes). 0,25 stang vanilje 1¼ kg. sukker 2½ del. rum 3¼ del. melk (oppført i originalens ingrediensliste). 2,5 dl rom. 3,25 dl melk. 1 del. kirsch vand. Vand dl kirsch. Kok vann og sukker koker til en litt tyk sirup, tilsættes skal tykk sirup.. Tilsett tynt avskrelt skall av 2 appelsiner og 2 citroner, staar sitroner (og vaniljestangen). La stå og trekke i 10 minutter, siles. Rum, og sil av.. Rør inn rom, kirsch, melk og saft saften av 3 appelsiner og 3 citroner røres i. Blandes godt sammen, sitroner. Bland godt.. Sett punsjen staar paa kaldt på is i 3 timer, siles timer. Sil den og anrettes kold. server iskald.

Note on Modernised

Mengden vann er ikke oppgitt i originalen; her er den anslått. Desiliter er beholdt som moderne enhet (originalens «del.»). Fremgangsmåten er delt i nummererte trinn.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!