How do I get the «egg-yolk color» on the marzipan?

Knead a little yellow and a little red coloring into the marzipan until it takes on the color of an egg yolk. This colored marzipan becomes the «yolk» inside the egg.

How do I build up the egg itself?

Roll the colored marzipan into a ball the size of an egg yolk. Wrap a layer of plain marzipan around it, and roll the egg in your hand until all the seams are smoothed away. Then shape it slightly rounded at one end and pointed at the other.

How are the marzipan eggs served or divided?

They are cut in half with a sharp knife, or cut diagonally into slices, so that the yellow «yolk» shows in the cut surface.

Where does the recipe come from?

From Henriette Schønberg Erken's «Stor kokebok» (1914), page 629, in the section on confectionery and marzipan.

Marzipan Eggs

Marzipan eggs: a yellow-red marzipan ball serving as the «yolk» is coated with plain marzipan, rolled smooth and shaped like an egg, then cut across or into diagonal slices.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 629 (falt i det fri)

Be the first to rate

About the dish

Marzipan eggs with a «yolk» inside—a striking confection that reveals its cut surface when the egg is divided.

How to make it

1
Color the yolk
Knead the marzipan with a little yellow and red coloring until it takes on an egg-yolk color.
2
Roll balls
Roll the paste into balls the size of an egg yolk.
3
Add the white
Coat each ball with a layer of plain marzipan and roll the egg in your hand until all the seams are smoothed away.
4
Shape the egg
Shape it slightly rounded at one end and pointed at the other.
5
Divide
Cut the eggs in half with a sharp knife, or cut them diagonally into slices.

Changes from the original

Quantities estimated; modern measures and spelling. The OCR had placed the title further down the page; the text has been joined with the correct title.

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. 629) → 1949 (korrekturlest, s. 759)~36% av teksten endretfjernetlagt til

~~Marzipanen~~ Marsipanen eltes med litt gul og rød ~~farve,~~ farve til den ~~faar eggeblommefarve.~~ får eggeplommefarve. Trilles til kule i størrelse av ~~eggeblomme;~~ eggeplomme; den ~~omgives~~ omgis med et lag ufarvet ~~marzipan,~~ marsipan, og egget trilles i ~~haanden,~~ hånden til ~~sammenføiningerne~~ sammenføiningene er utslettet. Formes derefter litt rund i den ene ende og ~~spids~~ spiss i den ~~anden.~~ annen. Skjæres over med skarp kniv eller skjæres ~~paa skraa~~ på skrå i skiver.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

How do I get the «egg-yolk color» on the marzipan?: Knead a little yellow and a little red coloring into the marzipan until it takes on the color of an egg yolk. This colored marzipan becomes the «yolk» inside the egg.
How do I build up the egg itself?: Roll the colored marzipan into a ball the size of an egg yolk. Wrap a layer of plain marzipan around it, and roll the egg in your hand until all the seams are smoothed away. Then shape it slightly rounded at one end and pointed at the other.
How are the marzipan eggs served or divided?: They are cut in half with a sharp knife, or cut diagonally into slices, so that the yellow «yolk» shows in the cut surface.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» (1914), page 629, in the section on confectionery and marzipan.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!