How many glasses does this red wine punch make?

The recipe makes about 14 servings. It contains 3 bottles of red wine, 1 deciliter of rum, 2 liters of water, and 2 bottles of seltzer, plus the juice of 2 lemons and 3 oranges.

Why should the wine be added little by little?

The original recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) says the wine should be added while stirring constantly, little by little — this fully dissolves the sugar and blends the punch evenly. The same goes for the rum and seltzer.

How is the punch served?

It is set on ice and served ice-cold. Allow some time for chilling — the total time is about 75 minutes.

Can I use ready-made juice instead of fresh citrus?

The recipe is based on the pressed juice of 2 lemons and 3 oranges, which gives the punch its freshness. Fresh juice is therefore preferable.

Red Wine Punch

Name: Red Wine Punch
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 14 servings
Cuisine: Norwegian
Ingredients: 250 g sugar (crushed); 2 l water; 2 pcs lemons (pressed); 3 pcs oranges (pressed); 2.25 l red wine (3 bottles); 1 dl rum; 1.5 l seltzer (2 bottles)

Red wine punch (bowl) from Erken 1914: crushed sugar stirred with freshly pressed lemon and orange juice and water, then red wine, rum, and seltzer added while stirring. Served ice-cold.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 627 (falt i det fri)

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About the dish

One of several punch bowls in the chapter "Winemaking, liqueurs, etc." in Stor kokebok (1914). The red wine punch was drunk ice-cold at gatherings, typically from a large punch bowl with a ladle.

How to make it

1
Mix sugar and juice
Put the crushed sugar in a bowl, add the pressed lemon and orange juice and the water, and stir well until the sugar has dissolved.
2
Add the wine
Stirring constantly, add the red wine little by little, then the rum and seltzer.
3
Chill and serve
Set the bowl in a cold place (on ice) and serve the drink ice-cold.

Changes from the original

Measurements modernized: "del." = deciliter, "fl." = a 0.75 l bottle. The amount of water is taken from the ingredient column as the OCR renders it. The wording of the steps has been modernized.

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. 627) → 1949 (korrekturlest, s. 754)~43% av teksten endretfjernetlagt til

~~1/4~~ ½ kg. sukker ~~2 l. vand~~ ¾ 1. vann 2 ~~citroner~~ sitroner 3 appelsiner 3 fl. rødvin 1 del. ~~rum 2~~ rom ½ fl. selters. Det knuste sukker ~~haves~~ has i en bolle, ~~tilsættes~~ tilsettes den utpressede ~~citron-~~ sitron- og appelsinsaft samt ~~vandet,~~ vannet, omrøres godt. — Under stadig omrøren ~~tilsættes~~ tilsettes vinen litt efter litt, likeledes ~~rum~~ rom og selters. ~~Sættes paa~~ Settes på is og serveres iskold.

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Frequently asked questions

How many glasses does this red wine punch make?: The recipe makes about 14 servings. It contains 3 bottles of red wine, 1 deciliter of rum, 2 liters of water, and 2 bottles of seltzer, plus the juice of 2 lemons and 3 oranges.
Why should the wine be added little by little?: The original recipe from Henriette Schønberg Erken's "Stor kokebok" (1914) says the wine should be added while stirring constantly, little by little — this fully dissolves the sugar and blends the punch evenly. The same goes for the rum and seltzer.
How is the punch served?: It is set on ice and served ice-cold. Allow some time for chilling — the total time is about 75 minutes.
Can I use ready-made juice instead of fresh citrus?: The recipe is based on the pressed juice of 2 lemons and 3 oranges, which gives the punch its freshness. Fresh juice is therefore preferable.

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