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Red Wine Punch

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. 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. 2

    Add the wine

    Stirring constantly, add the red wine little by little, then the rum and seltzer.

  3. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 754)~77% of the text changedremovedadded
250 g ½ kg. sukker (knust). 2 l vann. ¾ 1. vann 2 stk sitroner (presset). 3 stk appelsiner (presset). 2,25 l 3 fl. rødvin (3 flasker). 1 dl rom. 1,5 l selters (2 flasker). Ha det del. rom ½ fl. selters. Det knuste sukkeret sukker has i en bolle, tilsett presset tilsettes den utpressede sitron- og appelsinsaft og samt vannet, og rør godt til sukkeret er løst.. omrøres godt. — Under stadig omrøring omrøren tilsettes rødvinen vinen litt etter efter litt, deretter likeledes rom og selters.. Sett bollen kaldt (på is) selters. Settes på is og server drikken iskald. serveres iskold.

Note on Modernised

Mål er modernisert: «del.» = desiliter, «fl.» = flaske på 0,75 l. Vannmengden er hentet fra ingredienskolonnen slik OCR-en gjengir den. Språket i trinnene er modernisert.

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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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