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Punch

Hot punch of lemon juice, water, sugar, vanilla and rum; cooked until the sugar melts, may be flambéed and thinned with cold water. From Erken's Stor kokebok 1914, page 625.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 625 (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). Hot punch was a natural part of social life, and Erken gives simple ratios of juice, sugar and rum.

How to make it

  1. 1

    Boil up the base

    Juice the lemons. Put the juice, 1 liter water, the sugar and the vanilla bean in a pot and set it over the heat.

  2. 2

    Add the rum

    When the sugar has melted, add the rum. Take the pot off the heat just before the mixture boils.

  3. 3

    Flambé

    The punch can be flambéed for a few seconds (carefully light the surface and put out the flame with a lid). This can be omitted.

  4. 4

    Thin and serve

    Thin the punch with about 1 liter cold water, more or less to taste. Serve hot.

Changes from the original

Quantities converted to modern measures (grams, liters, pieces). The warning about flambéing is kept but specified as optional for safety reasons. The language of the method is 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)~62% av teksten endretfjernetlagt til
3 citroner sitroner 1 l. vand 1. vann 375 gr. sukker 1 l. y 2 1. rum 1/4 y 4 stang vanilje. Saften av citronerne, vand, sitronene, vann, sukker og vaniljen sættes settes over ilden; naar varmen; når sukkeret er smeltet, tilsættes tilsettes rum. Avtages Avtas like før den koker, avbrændes avbrennes nogen sekunder. Serveres varm. Fortyndes med ca. 1 liter koldt vand, mere eller mindre efter ønske.

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Frequently asked questions

What is the punch made of?
The juice of 3 lemons, 1 liter water, 375 g sugar, 1 liter rum and 1/4 vanilla bean. After flambéing it is diluted with about 1 liter cold water.
Should the punch boil?
No. Lemon juice, water, sugar and vanilla are heated until the sugar melts, then the rum is added. The pot is taken off just before it boils.
What does it mean to "flambé" the punch?
The alcohol is set alight for a few seconds just before serving. This burns off a little of the alcohol and adds flavor. The punch is served hot.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 625, in the chapter on punch and bowle. It yields about 12 servings and takes around 25 minutes.

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