Revised 1949 recipe
From the revised edition of the Big Cookbook.
ProofreadPage 755
1 glass konjakk eller whisky
20 dråper ananassaft
20 dråper maraschino
12 dråper angostura
½ glass champagne
2 jordbær
sitronskall
is.
Liqueur cocktail
Cocktail of cognac or whisky with drops of pineapple juice, maraschino and angostura, topped with champagne and garnished with strawberries and lemon peel. From Erken's Stor kokebok (1949), p. 755.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 755 (falt i det fri)
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About the dish
In the book this recipe is only a list of ingredients, with no method described.
How to make it
- 1
Mix
Shake the cognac or whisky, pineapple juice, maraschino and angostura with ice (the book gives no method).
- 2
Top up and garnish
Top up with champagne and garnish with strawberries and lemon peel.
Changes from the original
The book gives only the ingredient list. The method (shake with ice, top up with champagne, garnish) is inferred from the list and worded cautiously.
Time machine – what changed?
1949 (proofread, p. 755) → Modernised~76% of the text changedremovedadded
1 glass konjakk eller whisky whisky. 20 dråper ananassaft ananassaft. 20 dråper maraschino maraschino. 12 dråper angostura ½ angostura. 0,5 glass champagne champagne. 2 jordbær sitronskall stk jordbær. sitronskall. is. Ryst konjakk eller whisky, ananassaft, maraschino og angostura med is (boka angir ingen framgangsmåte).. Fyll opp med champagne, og pynt med jordbær og sitronskall.
Note on Modernised
Boka gir kun ingredienslisten. Framgangsmåten (ryste med is, fylle opp med champagne, pynte) er tolket fra listen og er derfor forsiktig formulert.
Community interpretations
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Frequently asked questions
- What is a "glass" here?
- A cocktail measure; the size is not given.
- Cognac or whisky?
- The book lists both as alternatives.
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