How do I get the shape of the marzipan strawberries?

Roll the marzipan paste into balls of various sizes, make them slightly flat and pointed at one end so they resemble strawberries.

How do the berries get their strawberry color and surface?

Brush the marzipan with a little diluted red coloring and then dip it in coarse crystal sugar that has been tinted pink and dried. The sugar gives the «grainy» strawberry surface.

What is used as the stem?

A strawberry stem is stuck into each berry for decoration. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 629, and makes about 12 servings in around 45 minutes.

Marzipan Strawberries

Name: Marzipan Strawberries
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 servings
Cuisine: Norwegian
Ingredients: 250 g marzipan paste; red food coloring (diluted with a little water); 50 g coarse crystal sugar (tinted pink and dried); 12 pcs strawberry stems (fresh, or made from marzipan/green paper)

Marzipan strawberries: marzipan balls are shaped to a point, brushed with thin red coloring, rolled in pink-tinted coarse sugar, and given a strawberry stem.

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

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About the dish

Marzipan fruit belonged on the decorated confectionery table. Erken gives a whole range of such forms: strawberries, radishes, carrots, and eggs.

How to make it

1
Shape the berries
Roll the marzipan paste into larger and smaller balls. Press them slightly flat and make them pointed at one end.
2
Color
Brush the berries with a little red coloring thinned with water.
3
Sugar
Dip the berries in coarse crystal sugar that has been tinted pink and dried.
4
Stem
Stick a strawberry stem into each berry.

Changes from the original

Quantities estimated; modern measures and spelling. The crystal sugar is tinted with a little diluted food coloring and dried before use.

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)~28% av teksten endretfjernetlagt til

~~Marzipanmassen~~ Marsipanmassen trilles til større og mindre kuler, gjøres litt flate og ~~spidse~~ spisse i den ene ende; pensles med litt ~~fortynnet~~ fortyndet rød farve, dyppes i grovt ~~krystalsukker,~~ krystallsukker som er farvet lyserødt og ~~tørret.~~ tørket. En ~~jordbærstilk~~ stilk stikkes i bæret.

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Frequently asked questions

How do I get the shape of the marzipan strawberries?: Roll the marzipan paste into balls of various sizes, make them slightly flat and pointed at one end so they resemble strawberries.
How do the berries get their strawberry color and surface?: Brush the marzipan with a little diluted red coloring and then dip it in coarse crystal sugar that has been tinted pink and dried. The sugar gives the «grainy» strawberry surface.
What is used as the stem?: A strawberry stem is stuck into each berry for decoration. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 629, and makes about 12 servings in around 45 minutes.

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