Marrow from beef bones; the text says it should be cut into pieces as large as possible.

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
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
Add flavour
Stir in the 8 egg yolks, cardamom, cinnamon and the blanched, finely chopped almonds.
3
Fold in the whites
Finally fold in the stiffly whisked egg whites.
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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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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