Which ingredients do I need for the marzipan?

Only three: ½ kg sweet almonds, ½ kg confectioners' sugar and 1 tablespoon of unbeaten egg white.

Why should the almonds be ground several times?

The recipe says the almonds are blanched (skinned) and ground 3–4 times. Repeated grinding gives a finer mass that is more easily pounded together with sugar and egg white into a pliable dough.

What do I use the mass for?

The dough is worked with the hands and shaped into various figures – that is, confections and marzipan figures. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 628.

Marzipan

Basic marzipan recipe from Erken 1914: equal parts blanched, finely ground sweet almonds and confectioners' sugar pounded with 1 tbsp unbeaten egg white into a dough shaped into figures.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 628 (falt i det fri)

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About the dish

The basic recipe for homemade marzipan paste, the starting point for all the marzipan figures that follow in the chapter. In the original, the quantity indications are partly lost in the print; here equal parts almonds and confectioners' sugar have been used, which was the usual ratio.

How to make it

1
Blanch the almonds
Blanch the almonds, squeeze off the skins and let them dry a little.
2
Grind the almonds
Grind the almonds 3–4 times, so they become completely fine.
3
Knead the mass
Pound or run the almonds together with the confectioners' sugar and egg white into a pliable dough.
4
Shape
Work the mass well with your hands and shape it into various figures.

Changes from the original

The quantities have been set to equal parts (500 g almonds and 500 g confectioners' sugar) as the fractions were missing in the print. Pounding in a mortar has been replaced with a food processor/almond mill. Confectioners' sugar = powdered sugar (sifted).

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. 628) → 1949 (korrekturlest, s. 759)~66% av teksten endretfjernetlagt til

½ kg. søte mandler ½ kg. flormelis 1 ~~spiseske~~ spiseskje uvispet eggehvite. ~~Mandlerne skoldes,~~ Mandlene skåldes, males 3—4 ganger og støtes med sukkeret og eggehviten til en deig. Arbeides med ~~hænderne~~ hendene og lages op til forskjellige figurer. Marsipanen trilles i kuler, disse trilles i litt kakao, som er lagt på et papir. Potetene prikkes hist og her med en pølsepinn. Marsipanen eltes med ganske litt gul farve, kjevles ut som baken av en kniv, og der stikkes ut små huller hist og her med kolonneform eller pølsepinn.

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Frequently asked questions

Which ingredients do I need for the marzipan?: Only three: ½ kg sweet almonds, ½ kg confectioners' sugar and 1 tablespoon of unbeaten egg white.
Why should the almonds be ground several times?: The recipe says the almonds are blanched (skinned) and ground 3–4 times. Repeated grinding gives a finer mass that is more easily pounded together with sugar and egg white into a pliable dough.
What do I use the mass for?: The dough is worked with the hands and shaped into various figures – that is, confections and marzipan figures. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 628.

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