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Marrow pudding I

Pudding of bone marrow, cream, flour, crushed rusks and almonds lightened with egg whites, baked 1½ hours in a water bath and served with wine sauce; serves 8–10. From Erken’s Stor kokebok (1949), p. 552.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 552 (falt i det fri)

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About the dish

A rich old-fashioned pudding where bone marrow gives body, spiced with cardamom and cinnamon and served with wine sauce.

How to make it

  1. 1

    Cook the base

    Cut the marrow into pieces as large as possible. Boil marrow, cream and sugar. When it boils, stir in the flour and crushed rusks. Work until the mixture leaves the pan, lift it off the heat and cool.

  2. 2

    Add flavour

    Stir in the 8 egg yolks, cardamom, cinnamon and the blanched, finely chopped almonds.

  3. 3

    Fold in the whites

    Finally fold in the stiffly whisked egg whites.

  4. 4

    Bake in a water bath

    Pour the mixture into a greased tin dusted with breadcrumbs. Bake in a water bath in the oven for about 1½ hours (oven about 175 °C (345 °F) / 350 °F). Serve with wine sauce.

Changes from the original

«Del.» is read as dl. The oven temperature is a cautious estimate (the text gives none). Servings: 8 (the text says 8 to 10).

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

From1949Modernised
To1949Modernised
1949 (proofread, p. 552) → Modernised~74% of the text changedremovedadded
90 gr. g marv (benmarg). 60 gr. sukker g sukker. 60 gr. hvetemel g hvetemel. 60 gr. g kavring ½ teskje kardemomme ¾ — kanel 3½ del. fløte (støtt). 0,5 ts kardemomme. 0,75 ts kanel. 3,5 dl fløte. 125 gr. g søte mandler (skåldede og finhakkede). 8 egg. Marven skjæres stk egg (plommer og hviter skilt). smør og rasp (til formen). vinsaus (til servering). Skjær marven i så store stykker biter som mulig. Marven, fløten Kok marv, fløte og sukkeret settes over til koking; når sukker. Når det koker, røres rør inn melet og de den støtte kavringar i, arbeides vel kavringen. Arbeid til det massen slipper gryten, løftes løft den av varmen, avkjøles, tilsettes under omrøren varmen og avkjøl.. Rør inn 8 eggeplommer, kardemomme, kanel, kanel og de skåldede, finhakkede mandler samt mandlene under omrøring.. Vend til sist inn de stivvispede hviter. Has eggehvitene.. Hell massen i en smurt og form strødd form, kokes med rasp. Stek i vannbad i ovnen i ca. 1½ time. Serveres time (ovn ca. 175 °C). Server med vinsaus. Til 8 å 10 personer.

Note on Modernised

«Del.» er lest som dl. Ovnstemperaturen er et forsiktig anslag (teksten oppgir ingen). Porsjoner: 8 (teksten: 8 til 10).

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Frequently asked questions

What is marv?
Marrow from beef bones; the text says it should be cut into pieces as large as possible.
What is it served with?
Wine sauce.

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