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)

Be the first to rate

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).

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1914 (proofread, p. 190) → Modernised~90% of the text changedremovedadded

~~Marvben mel salt pepper~~ 4 stk margbein (gjerne sagd i passende lengder). 2 dl hvetemel (til deig som tetter beinåpningene). 1 ts salt. 0,5 ts pepper. 4 skiver loff til ristet brød. ~~Marvbenene behandles som~~ 2 liter kjøttkraft eller vann (ved vann: 4 buljongterninger). Tett åpningene på margbeina med en fast deig av mel og litt vann. Surr beina inn i ~~foregaaende opskrift. Naar de er kokt, tages marven ut, krydres~~ et godt utvannet, melet klede.. Kok beina i tynn kjøttkraft, eller i 2 liter vann med ~~salt~~ 4 buljongterninger, i 1½–2 timer.. Fjern klede og ~~pepper, lægges~~ deig. Løsne margen ut av beina.. Krydre den rykende varme ~~paa~~ margen med salt og pepper, legg den på varm toast ~~— ristet brød —~~ og ~~serveres saa~~ server så varm som mulig.

Note on Modernised

Mengder er anslått for 4 porsjoner, siden originalen ikke oppgir mål. Presisert at margbeina koketid og innpakning følger den foregående oppskriften (deig av mel og vann, melet klede, koking i kraft).

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

We may earn a commission if you buy through these links. It does not affect the price.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!