Why is it called marzipan Swiss cheese?

Because the marzipan is tinted lightly yellow and given small punched holes, so it imitates a slice of Swiss cheese. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 628.

How thick should the marzipan be rolled out?

The original says «thick as the back of a knife,» that is, a thin sheet a few millimeters thick.

What do I use to make the holes?

Erken recommends a column cutter (small round punch) or the end of a skewer. Punch the holes unevenly distributed, «here and there,» so it looks natural.

How much coloring should I use?

Just a little yellow coloring—enough to give a pale cheese color. Knead the coloring well into the marzipan so it becomes even.

Marzipan Swiss Cheese

Marzipan Swiss cheese from Erken 1914: marzipan is tinted faintly yellow, rolled out to the thickness of a knife's back, and given small punched holes, used as a cheese imitation and as topping on marzipan open sandwiches.

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

Be the first to rate

About the dish

A witty marzipan imitation of holey Swiss cheese, used among other things as «topping» on marzipan open sandwiches in the recipe that follows.

How to make it

1
Color the paste
Knead the marzipan with just a little yellow coloring, so it takes on a cheese color.
2
Roll out
Roll the paste out as thick as the back of a knife (about 3–4 mm).
3
Punch holes
Punch out small holes here and there with a small round cutter, a straw, or a skewer, so it looks like Swiss cheese.

Changes from the original

«Rolled out like the back of a knife» is interpreted as a thickness corresponding to a knife's back, about 3–4 mm. The column cutter has been replaced with a small round cutter or straw.

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. 628) → Modernisert~78% av teksten endretfjernetlagt til

~~Marzipanen eltes~~ 300 g marsipan. gul konditorfarge (ganske litt). Elt marsipanen med ganske litt gul ~~farve, kjevles~~ farge, saa den faar ostefarve.. Kjevle massen ut saa tykk som ~~baken av~~ en ~~kniv, og der stikkes~~ knivrygg (ca. 3—4 mm).. Stikk ut smaa ~~huller~~ hull hist og her med ~~kolonneform~~ en liten rund form, et sugerør eller ~~pølsepind.~~ en pølsepinne, saa det ligner sveitserost.

Note til Modernisert

«Kjevles ut som baken av en kniv» er tolket som tykkelse tilsvarende en knivrygg, ca. 3—4 mm. Kolonneform er erstattet med liten rund utstikker eller sugerør.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Why is it called marzipan Swiss cheese?: Because the marzipan is tinted lightly yellow and given small punched holes, so it imitates a slice of Swiss cheese. The recipe is from Henriette Schønberg Erken's «Stor kokebok» (1914), p. 628.
How thick should the marzipan be rolled out?: The original says «thick as the back of a knife,» that is, a thin sheet a few millimeters thick.
What do I use to make the holes?: Erken recommends a column cutter (small round punch) or the end of a skewer. Punch the holes unevenly distributed, «here and there,» so it looks natural.
How much coloring should I use?: Just a little yellow coloring—enough to give a pale cheese color. Knead the coloring well into the marzipan so it becomes even.

Related recipes

More dishes in the same category from the archive

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!