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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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 625)~80% of the text changedremovedadded
200 g sukker. gr. sukker 10 g sitronsyre. gr. citronsyre 2 dl vann (lunkent). del. vand 5 dråper sitronolje. sukkerkulør (til pen gul farge). Løs sukkeret draaper citronolje sukkerkulør. Sukkeret og sitronsyren citronsyren opløses i det lunkne vannet.. Avkjøl blandingen litt varme vand; avkjøles og tilsett sitronoljen tilsættes citronoljen og sukkerkulør sukkerkulør, til den får det blir en pen gul farge.. Rist blandingen farve. Blandingen rystes godt, sil den siles og hell den på flasker.. Spe ut haves paa flasker. Opspædes med 3 deler vann når drikken dele vand, naar den skal brukes.

Note on Modernised

Desiliter og gram er beholdt i moderne form (2 dl vann). Sukkerkulør er angitt som «etter behov». Språket er modernisert.

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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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