What are the main ingredients in this Swedish punsch?

Water, 1/4 vanilla pod, 2 lemons (the peel of 1 and the juice of both), 625 g sugar, 1 bottle of arrack, and 1 deciliter of cognac.

What is the method in brief?

Boil 1 1/2 l water for 5 minutes with the vanilla and the finely peeled zest of 1 lemon, let it infuse for 20 minutes over low heat, and strain. Then boil the sugar into the liquid for 10 minutes, skim, pour out, and mix in the strained lemon juice, arrack, and cognac.

How long does it take, and how many servings does it make?

Around 70 minutes in all, and the recipe is intended for about 15 servings.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" (1914), page 625, in the chapter on winemaking and liqueurs.

Swedish punsch

Name: Swedish punsch
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 15 servings
Cuisine: Norwegian
Ingredients: 1.5 l water; 0.25 pod vanilla; 2 pcs lemons (the juice; the peel of 1 is used); 625 g sugar; 7 dl arrack (1 bottle); 1 dl cognac

Homemade Swedish punsch: sugar syrup infused with vanilla and lemon peel, mixed with lemon juice, arrack, and cognac. 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

Swedish punsch — arrack punsch — was one of the most popular liqueurs of the era. Erken gives a homemade version in which the sugar syrup is infused with vanilla and lemon peel.

How to make it

1
Infuse the water
Boil the water for 5 minutes with the vanilla pod and the thinly peeled zest of 1 lemon. Let it infuse over low heat for 20 minutes, then strain.
2
Boil the syrup
Return the liquid to the heat with the sugar, boil for 10 minutes, skim, and pour out.
3
Mix
Mix in the strained juice of the lemons along with the arrack and cognac. Pour into bottles.

Changes from the original

"1 bottle arrack" is interpreted as one bottle, about 7 dl. Deciliters and grams are kept in modern form. The language is 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. 625) → 1949 (korrekturlest, s. 752)~49% av teksten endretfjernetlagt til

~~1 1/2 l. vand 1/4~~ 1y 4 1. vann y 4 stang vanilje 2 ~~citroner~~ sitroner 625 gr. sukker 1 fl. ~~arrak~~ arak 1 del. ~~konjak. Vandet~~ konjakk. Vannet koker 5 minutter med vaniljen og det ~~finskrællede skal~~ finskrelte skall av 1 ~~citron, trækker~~ sitron, trekker over svak varme i 20 minutter; siles. ~~Sættes~~ Settes igjen over ~~ilden~~ varmen; med sukkeret, koker 10 minutter, skummes, ~~opheldes~~ ophelles og blandes med den ~~avsilede~~ avsilte saft av ~~citronerne~~ sitronene samt ~~arrak~~ arak og ~~konjak.~~ konjakk.

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Frequently asked questions

What are the main ingredients in this Swedish punsch?: Water, 1/4 vanilla pod, 2 lemons (the peel of 1 and the juice of both), 625 g sugar, 1 bottle of arrack, and 1 deciliter of cognac.
What is the method in brief?: Boil 1 1/2 l water for 5 minutes with the vanilla and the finely peeled zest of 1 lemon, let it infuse for 20 minutes over low heat, and strain. Then boil the sugar into the liquid for 10 minutes, skim, pour out, and mix in the strained lemon juice, arrack, and cognac.
How long does it take, and how many servings does it make?: Around 70 minutes in all, and the recipe is intended for about 15 servings.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" (1914), page 625, in the chapter on winemaking and liqueurs.

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