What are marzipan open sandwiches?

It's confectionery that imitates open sandwiches: plain marzipan paste is rolled out as a «bread slice,» moistened with a little water, and topped with a thin layer of «marzipan butter»—marzipan kneaded with a little yellow coloring. Then various «toppings» of marzipan are added, for example marzipan Swiss cheese, and everything is cut into half sandwiches.

How do I make the marzipan look like whole-grain bread?

Knead the marzipan paste with a little cocoa. The «slice» then takes on a dark color and represents rye bread instead of white/wheat bread.

Why should the layers be moistened with water?

The water acts as glue: the marzipan is dry on the surface, and a little water is brushed on both the «bread slice» and the «butter» so the layers and toppings stick without cracking.

Where does the recipe come from?

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

Marzipan Open Sandwiches

Erken's marzipan open sandwiches: plain marzipan is rolled out like bread (optionally with cocoa for rye bread), moistened, topped with thin yellow-tinted marzipan as butter and toppings, and cut into half-sandwich sizes.

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

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About the dish

One of several small marzipan decoration pieces in the chapter on winemaking, liqueurs, and confectionery. Such «trick recipes» where marzipan is shaped like food were popular for festive occasions and for decorating the cake table.

How to make it

1
Roll out the «bread»
Roll out the plain marzipan paste into an even sheet. If the marzipan should resemble rye bread, first knead the paste with a little cocoa.
2
«Butter» on the bread
Moisten the sheet with a little water. Knead part of the marzipan with a little yellow coloring, roll it out very thin, and lay it on as «butter.»
3
Toppings
Brush with water again and add various «toppings» of colored marzipan, for example thin slices shaped like Swiss cheese.
4
Cut up
Cut into pieces the size of half sandwich slices.

Changes from the original

Quantities are estimated (the original gives none), with modern measures and spelling in the steps. «Marzipanschweizerost» has been interpreted as yellow-tinted marzipan shaped/cut like cheese.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 Modernisert

Til1914 Modernisert

1914 (korrekturlest, s. 629) → Modernisert~92% av teksten endretfjernetlagt til

~~Ufarvet marzipanmasse kjevles ut, fugtes~~ 300 g marsipanmasse (ufarget, til «brødet»). 150 g marsipanmasse (til «smør» og «pålegg»). gul konditorfarge (noen dråper). 1 ts kakao (om marsipanen skal likne rugbrød). 2 ss vann (til fukting). Kjevle ut den ufargede marsipanmassen til en jevn plate. Skal marsipanen likne rugbrød, eltes massen først med litt ~~vand, belægges~~ kakao.. Fukt platen med ~~marzipansmør. Til dette eltes marzipanmassen~~ litt vann. Elt en del av marsipanen med litt gul ~~farve, kjevles ganske tyndt ut, pensles atter med vand~~ farge, kjevle den helt tynt ut og ~~belægges~~ legg den på som «smør».. Pensle med vann igjen og legg på forskjellig ~~paalæg, som f. eks. marzipanschweizerost. Utskjæres~~ «pålegg» av farget marsipan, for eksempel tynne skiver formet som ~~halve smørbrød. Vil man, at marzipanen skal forestille rugbrød istedenfor franskbrød, eltes marzipanen~~ sveitserost.. Skjær ut i biter på størrelse med ~~litt kakao.~~ halve smørbrødskiver.

Note til Modernisert

Mengder er anslått (originalen oppgir ingen), moderne mål og skrivemåte i trinnene. «Marzipanschweizerost» tolket som gulfarget marsipan formet/skåret som ost.

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Frequently asked questions

What are marzipan open sandwiches?: It's confectionery that imitates open sandwiches: plain marzipan paste is rolled out as a «bread slice,» moistened with a little water, and topped with a thin layer of «marzipan butter»—marzipan kneaded with a little yellow coloring. Then various «toppings» of marzipan are added, for example marzipan Swiss cheese, and everything is cut into half sandwiches.
How do I make the marzipan look like whole-grain bread?: Knead the marzipan paste with a little cocoa. The «slice» then takes on a dark color and represents rye bread instead of white/wheat bread.
Why should the layers be moistened with water?: The water acts as glue: the marzipan is dry on the surface, and a little water is brushed on both the «bread slice» and the «butter» so the layers and toppings stick without cracking.
Where does the recipe come from?: From Henriette Schønberg Erken's «Stor kokebok» (1914), page 629, in the section on confectionery and marzipan.

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