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Lemon Drink

Concentrated lemon cordial of sugar, citric acid, water, lemon oil, and caramel coloring; strained into bottles and diluted with 3 parts water. Erken, Stor kokebok 1914, p. 625.

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

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About the dish

A homemade lemon essence from Erken's chapter on winemaking and liqueurs — the forerunner of today's cordial concentrate. Citric acid and lemon oil could be bought at the pharmacy.

How to make it

  1. 1

    Dissolve

    Dissolve the sugar and citric acid in the lukewarm water.

  2. 2

    Flavor

    Cool the mixture and add the lemon oil and caramel coloring until it takes on a nice yellow color.

  3. 3

    Shake and strain

    Shake the mixture well, strain it, and pour it into bottles.

  4. 4

    Use

    Dilute with 3 parts water when the drink is to be used.

Changes from the original

Deciliters and grams are kept in modern form (2 dl water). Caramel coloring is given as "as needed." The language 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)~47% av teksten endretfjernetlagt til
200 gr. sukker 10 gr. citronsyre sitronsyre 2 del. vand vann 5 draaper citronolje dråper sitronolje sukkerkulør. Sukkeret og citronsyren opløses sitronsyren oppløses i det litt varme vand; vann; avkjøles og tilsættes citronoljen tilsettes sitronoljen og sukkerkulør, sukkerkulør til det blir en pen gul farve. Blandingen rystes godt, siles og haves paa has på flasker. Opspædes Opspes med 3 dele vand, naar deler vann når den skal brukes.

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Frequently asked questions

How much water should I dilute the concentrate with?
The concentrate is diluted with 3 parts water when the drink is to be used. The concentrate itself consists of 200 g sugar, 10 g citric acid, and 2 dl water.
Why should the water be only slightly warm?
The sugar and citric acid dissolve more easily in slightly warm water. The mixture must be cooled before the lemon oil is added, so that the volatile oil does not evaporate and lose its aroma.
What is the caramel coloring used for here?
Caramel coloring is added only for the color – you drip it in until the drink takes on a nice yellow color. Then the mixture is shaken well, strained, and poured into bottles.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 625, in the chapter on cordials and non-alcoholic drinks.

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