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)

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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.

Time machine – what changed?

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

From1914 Modernised

To1914 Modernised

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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.

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