How long should the marrow pudding be baked?

The mold is placed in a water bath in the oven and the pudding is cooked for about 1½ hours. With the preparation, the total time comes to around 135 minutes.

What are the main ingredients?

90 g marrow, 60 g sugar, 60 g wheat flour, 60 g rusk, 3¾ dl cream, 125 g sweet almonds, 8 eggs, ½ tsp cardamom and ¼ tsp cinnamon.

How is the mixture made?

Marrow, cream and sugar are brought to a boil, then flour and ground rusk are stirred in until the mixture releases from the pot. Cool, stir in 8 egg yolks, spices and blanched, finely chopped almonds, and finally fold in the stiffly beaten egg whites. Fill into a greased and crumb-dusted mold.

What is it served with?

The pudding is served with wine sauce, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 481). The recipe is calculated for 8 servings.

Marrow pudding

Name: Marrow pudding
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 8 servings
Cuisine: Norwegian
Ingredients: 90 g bone marrow; 60 g sugar; 60 g wheat flour; 60 g rusk (finely ground); 3.75 dl cream; 125 g sweet almonds (blanched and finely chopped); 8 pcs eggs (separated into yolks and whites); 0.5 tsp cardamom; 0.25 tsp cinnamon; butter and rusk crumbs for the mold

Erken's marrow pudding from 1914: bone marrow boiled with cream and sugar, cooked down with flour and rusk, stirred with egg yolks, almonds and spices, lightened with egg whites and cooked in a water bath in the oven for 1½ hours. Served with wine sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 481 (falt i det fri)

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About the dish

Marrow pudding was a festive dessert pudding where bone marrow gave richness and full flavor, related to the old bread and molded puddings. Erken cooks it in a water bath in the oven and serves it with wine sauce.

How to make it

1
Prepare the marrow
Cut the marrow into pieces as large as possible.
2
Bring to a boil
Put the marrow, cream and sugar in a pot and bring to a boil.
3
Stir in flour and rusk
Once it boils, stir in the wheat flour and the ground rusk. Work the mixture well until it releases from the pot, and take the pot off the heat.
4
Cool and add
Let the mixture cool. Stir in 8 egg yolks one at a time, then the cardamom, cinnamon and the blanched, finely chopped almonds.
5
Fold in the egg whites
Finally, gently fold in the stiffly beaten egg whites.
6
Cook in a water bath
Fill the mixture into a greased and crumb-dusted mold. Place the mold in a water bath in the oven and let the pudding cook about 1½ hours, until it is firm.
7
Serve
Turn the pudding out onto a platter and serve with wine sauce.

Changes from the original

Quantities have been converted to modern units (dl, g). The cardamom and cinnamon have been taken from the cut-off side column. "Marv" has been specified as bone marrow, and the method has been divided into numbered steps.

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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. 481) → 1949 (korrekturlest, s. 552)~91% av teksten endretfjernetlagt til

90 400 gr. ~~marv 60~~ franskbrød 8 del. fløtemelk 200 gr. ~~sukker 60~~ marv 50 gr. hvetemel 60 100 gr. ~~kavring 3¾ del. fløte 125~~ korinter 100 gr. ~~søte mandler 8~~ sultanarosiner 100 gr. appelsinskall, syltet, hakket 5 egg ~~½ teske kardemomme ¼ — kanel. Marven skjæres~~ 100 gr. sukker ca. 1 del. konjakk. Saus: 2 del. konjakk 100 gr. sukker 1 spiseskje vann. Det smått opskårne brød legges i ~~saa store stykker som mulig. Marven, fløten og sukkeret sættes over til kokning; naar det koker, røres melet~~ bløt i melken. Marven befries for hinner og de støtte kavringer i, arbeides vel, til det slipper gryten, løftes av ilden, avkjøles, tilsættes under omrøren 8 eggeblommer, kardemomme, kanel, de skoldede, finhakkede mandler samt tilsidst de stivvispede hviter. Haves hakkes fin med melet. Eggene vispes ¾ time med sukker. Alt blandes sammen, konjakk efter smak. Røren has i godt smurt strødd form og ~~strøet form, kokes~~ koker i ~~vandbad~~ vannbad i ovnen ~~ca.~~ 1½ time. ~~Serveres~~ Hvelves og serveres varm med ~~vinsaus.~~ brennende saus over. Sukkeret strøes over puddingen, konjakk og vann blandes, helles over puddingen og tendes på. Gjør det helst innenfor spisestu døren.

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Frequently asked questions

How long should the marrow pudding be baked?: The mold is placed in a water bath in the oven and the pudding is cooked for about 1½ hours. With the preparation, the total time comes to around 135 minutes.
What are the main ingredients?: 90 g marrow, 60 g sugar, 60 g wheat flour, 60 g rusk, 3¾ dl cream, 125 g sweet almonds, 8 eggs, ½ tsp cardamom and ¼ tsp cinnamon.
How is the mixture made?: Marrow, cream and sugar are brought to a boil, then flour and ground rusk are stirred in until the mixture releases from the pot. Cool, stir in 8 egg yolks, spices and blanched, finely chopped almonds, and finally fold in the stiffly beaten egg whites. Fill into a greased and crumb-dusted mold.
What is it served with?: The pudding is served with wine sauce, as stated in Schønberg Erken's "Stor kokebok" from 1914 (p. 481). The recipe is calculated for 8 servings.

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