How are the marrow bones prepared?

They are handled as in the preceding recipe in the book, that is, boiled (allow about two hours in total for the dish). Once fully boiled, the marrow is taken out.

Which ingredients are needed?

Marrow bones, flour, salt, pepper and toasted bread – the recipe is very simple and requires no other additions.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 190. It is calculated for 4 servings.

Marrow toast

Name: Marrow toast
Prep time: 25 min
Cook time: 1 h 35 min
Total time: 2 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 4 pcs marrow bones (preferably sawn into suitable lengths); 2 dl wheat flour (for the dough that seals the bone openings); 1 tsp salt; 0.5 tsp pepper; 4 slices white bread for toast; 2 l meat stock or water (if using water: 4 bouillon cubes)

Marrow toast from Erken's Stor kokebok 1914: marrow bones sealed with dough and boiled wrapped in a cloth in stock for 1½–2 hours, the marrow taken out, seasoned with salt and pepper and placed piping hot on toasted bread.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 190 (falt i det fri)

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About the dish

Marrow toast was a delicacy in bourgeois Norwegian homes around 1900. The recipe builds on the preceding one in the book, where the marrow bones are sealed with a flour paste/dough and tied into a soaked cloth before boiling, so the marrow does not melt out.

How to make it

1
Prepare the bones
Seal the openings of the marrow bones with a firm dough of flour and a little water. Wrap the bones in a well-soaked, floured cloth.
2
Boil
Boil the bones in thin meat stock, or in 2 liters of water with 4 bouillon cubes, for 1½–2 hours.
3
Take out the marrow
Remove the cloth and dough. Loosen the marrow out of the bones.
4
Season and serve
Season the piping-hot marrow with salt and pepper, place it on warm toast and serve as hot as possible.

Changes from the original

Quantities are estimated for 4 servings, since the original gives no measures. It is specified that the marrow bones' boiling time and wrapping follow the preceding recipe (dough of flour and water, floured cloth, boiling in stock).

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. 190) → 1949 (korrekturlest, s. 220)~45% av teksten endretfjernetlagt til

~~Marvben~~ Margbrød. Ingredienser: Margben mel salt pepper ristet ~~brød. Marvbenene~~ brød Margbenene behandles som i ~~foregaaende~~ foregående opskrift. ~~Naar~~ Når de er kokt, ~~tages marven~~ tas margen ut, krydres med salt og pepper, ~~lægges~~ legges rykende ~~varme paa~~ varm på varm toast — ristet brød — og serveres saa ~~varm~~ varme som mulig.

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Frequently asked questions

What is marrow toast?: The marrow from boiled marrow bones is taken out, seasoned with salt and pepper and placed piping hot on warm toast (toasted bread). Served as hot as possible.
How are the marrow bones prepared?: They are handled as in the preceding recipe in the book, that is, boiled (allow about two hours in total for the dish). Once fully boiled, the marrow is taken out.
Which ingredients are needed?: Marrow bones, flour, salt, pepper and toasted bread – the recipe is very simple and requires no other additions.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 190. It is calculated for 4 servings.

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