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Melon Drink

Melon punch: thin melon slices laid in sugar and rum, mixed with red or white wine, chilled on ice and served with seltzer. Erken, Stor kokebok 1914, pp. 625–626.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 625 (falt i det fri)

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About the dish

Melon punch was a fine party drink; Erken recommends good homemade fruit or berry wine with it. The recipe begins on page 625 and the method continues on page 626.

How to make it

  1. 1

    Cut up the melon

    Peel the melon, remove the seeds and cut the melon into thin slices.

  2. 2

    Lay in sugar and rum

    Sprinkle the sugar over the melon slices and pour over ½ dl rum. Cover with a cloth and let stand for 1½ hours.

  3. 3

    Add the wine

    Pour the wine over and set the drink cold on ice. It should stand a couple of hours before serving.

  4. 4

    Serve

    Add ice-cold seltzer at serving.

Changes from the original

Bottle measures are given as about 7 dl per bottle, "1/2 del." as 0.5 dl. The netted melon is kept as the designation (can be replaced with another aromatic melon). The language has been modernized.

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. 625) → 1949 (korrekturlest, s. 752)~48% av teksten endretfjernetlagt til
1 liten netmelon nettmelon 300 gr. sukker 1/2 y 2 del. rum 3—4 fl. rødvin eller hvitvin (bruk god, god hjemmelaget) 1 fl. selters. Melonen skrælles; skrelles; kjerner tages væk, tas vekk, og melonen skjæres i tynde tynne skiver, strøes ned med sukkeret. Overheldes 1/2 Overhelles y 2 del. rum, dækkes dekkes med et klæde og staar saaledes 1 1/2 står således 1y 2 time. Vinen heldes helles i, og drikken sættes paa is, indtil settes på is inntil den skal serveres. Bør staa stå et par timer, timer før den brukes.

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Frequently asked questions

How long before serving must the melon drink be made?
Figure about 3.5 hours in all: the melon slices should lie in sugar and rum under a cloth for 1 1/2 hours, and after the wine is added the drink should stand cold (on ice) a couple of hours before serving.
Which wine should be used?
3–4 bottles of red wine or white wine – the recipe recommends good, homemade wine. In addition come 1/2 deciliter rum and 1 bottle seltzer.
How do I prepare the melon?
Use 1 small netted melon. Peel it, remove the seeds and cut the flesh into thin slices. Sprinkle 300 g sugar over and pour on the rum.
When is the seltzer added?
Seltzer is the last ingredient in the punch and is added just before serving, so that the drink stays fresh and sparkling. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 625, and makes about 10 servings.

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