Swedish punch

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration VI. Forskjellige svaledrikke og finere drikke, s. 114 (falt i det fri)

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1
Boil the syrup
Dissolve the sugar in the boiling water. Let it simmer for 5 minutes, skim and strain. Add the tartaric acid.
2
Add the arrack
When the syrup has cooled somewhat, add the arrack while stirring constantly.
3
Bottle and mature
Let the punch stand covered until cold, pour it into bottles and cork them. Make it at least 2-4 weeks before it is to be used.