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)

Be the first to rate

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.

Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 759) → Modernised~74% of the text changedremovedadded

~~Marsipanmassen trilles~~ 250 g marsipanmasse. rød konditorfarge (fortynnet med litt vann). 50 g grovt krystallsukker (farget lyserødt og tørket). 12 stk jordbærstilker (friske eller av marsipan/grønt papir). Trill marsipanmassen til større og mindre ~~kuler, gjøres~~ kuler. Trykk dem litt flate og gjør dem spisse i den ene ~~ende; pensles~~ enden.. Pensle bærene med litt ~~fortyndet~~ rød ~~farve, dyppes~~ farge tynnet ut med vann.. Dypp bærene i grovt krystallsukker som er ~~farvet~~ farget lyserødt og ~~tørket. En stilk stikkes~~ tørket.. Stikk en jordbærstilk i ~~bæret.~~ hvert bær.

Note on Modernised

Mengder anslått; moderne mål og skrivemåte. Krystallsukkeret farges med litt fortynnet konditorfarge og tørkes før bruk.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!