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Swedish punsch

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. 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. 2

    Boil the syrup

    Return the liquid to the heat with the sugar, boil for 10 minutes, skim, and pour out.

  3. 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.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 752) → Modernised~74% of the text changedremovedadded
1y 4 1. vann y 4 1,5 l vann. 0,25 stang vanilje vanilje. 2 stk sitroner 625 gr. sukker (saften; skallet av 1 fl. arak brukes). 625 g sukker. 7 dl arrak (1 flaske). 1 del. dl konjakk. Vannet koker Kok vannet i 5 minutter med vaniljen vaniljestangen og det finskrelte skall tynt skrelte skallet av 1 sitron, trekker sitron. La det trekke over svak varme i 20 minutter; siles. Settes igjen minutter, og sil av.. Sett væsken over varmen; varmen igjen med sukkeret, koker kok i 10 minutter, skummes, ophelles skum av og blandes med hell opp.. Bland inn den avsilte saft silte saften av sitronene samt arak arrak og konjakk. Hell på flasker.

Note on Modernised

«1 fl. arrak» er tolket som en flaske, ca. 7 dl. Desiliter og gram beholdt i moderne form. Språket er modernisert.

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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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