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Marrow pudding

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. 1

    Prepare the marrow

    Cut the marrow into pieces as large as possible.

  2. 2

    Bring to a boil

    Put the marrow, cream and sugar in a pot and bring to a boil.

  3. 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. 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. 5

    Fold in the egg whites

    Finally, gently fold in the stiffly beaten egg whites.

  6. 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. 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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 552) → Modernised~93% of the text changedremovedadded
400 gr. franskbrød 90 g beinmarg. 60 g sukker. 60 g hvetemel. 60 g kavring (finstøtt). 3,75 dl fløte. 125 g søte mandler (skåldet og finhakket). 8 del. fløtemelk 200 gr. marv 50 gr. hvetemel 100 gr. korinter 100 gr. sultanarosiner 100 gr. appelsinskall, syltet, hakket 5 stk egg 100 gr. sukker ca. 1 del. konjakk. Saus: 2 del. konjakk 100 gr. sukker 1 spiseskje vann. Det smått opskårne brød legges (delt i bløt plommer og hviter). 0,5 ts kardemomme. 0,25 ts kanel. smør og kavringstrø til formen. Skjær margen i melken. Marven befries for hinner så store stykker som mulig.. Ha marg, fløte og hakkes fin med melet. Eggene vispes ¾ time med sukker. Alt blandes sammen, konjakk efter smak. Røren has sukker i en kjele og kok opp.. Når det koker, rør inn hvetemelet og den støtte kavringen. Arbeid røren godt til den slipper kjelen, og ta kjelen av varmen.. La røren avkjøles. Rør inn 8 eggeplommer én om gangen, deretter kardemomme, kanel og de skåldede, finhakkede mandlene.. Vend til slutt forsiktig inn de stivpiskede eggehvitene.. Fyll blandingen i en smurt strødd form og koker strødd form. Sett formen i vannbad i ovnen 1½ time. Hvelves og serveres varm med brennende saus over. Sukkeret strøes over puddingen, konjakk og vann blandes, helles over la puddingen koke ca. 1½ time, til den er fast.. Hvelv puddingen på fat og tendes på. Gjør det helst innenfor spisestu døren. server med vinsaus.

Note on Modernised

Mengder er omregnet til moderne enheter (dl, g). Kardemomme og kanel er hentet fra den avkuttede sidekolonnen. «Marv» er presisert som beinmarg, og fremgangsmåten er delt i nummererte trinn.

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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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