To make a Tansey

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take ten Eggs, break them into a Pan, put to them a little Salt, beat them very well, then put to them eight Ounces of Loaf-Sugar beat fine, and a Pint of the Juice of Spinage. Mix them well together, and strain it into a Quart of Cream; then grate in eight Ounces of Naples Bisket, or white Bread, a Nutmeg grated, a quarter of a Pound of Jordin Almonds, beat in a Mortar, with a little Juice of Tansey to your Taste; mix these all together, put it into a Stew-pan, with a Piece of Butter as large as a Pippin. Set it over a slow Charcoal Fire, keep it stirring till it is hardened very well, then butter a Dish very well, put in your Tansey, bake it, and when it is enough, turn it out on a Pye-plate. Squeeze the Juice of an Orange over it, and throw Sugar all over. Garnish with Orange cut into Quarters, and Sweetmeats cut into little long Bits, and lay all over it.

In this section