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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 752) → Modernised~86% of the text changedremovedadded
3 stk sitroner (saften). 1 1. vann l vann. 375 gr. sukker y 2 1. rum y 4 g sukker. 1 l rom. 0,25 stang vanilje. Saften av sitronene, 1 l kaldt vann (til uttynning, mer eller mindre etter ønske). Press sitronene. Ha saften, 1 liter vann, sukker sukkeret og vaniljen settes vaniljestangen i en kjele og sett den over varmen; når varmen.. Når sukkeret er smeltet, tilsettes rum. Avtas like tilsett rommen. Ta kjelen av varmen rett før den koker, blandingen koker.. Punsjen kan avbrennes nogen sekunder. noen sekunder (tenn forsiktig på overflaten og slukk med et lokk). Dette kan sløyfes.. Tynn punsjen med ca. 1 liter kaldt vann, mer eller mindre etter smak. Serveres varm.

Note on Modernised

Mengder er omregnet til moderne mål (gram, liter, stykker). Advarsel om avbrenning er beholdt, men presisert som valgfritt av sikkerhetsgrunner. Språket i fremgangsmåten er modernisert.

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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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