To make a Tansey: Another Way

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Pint of Cream, and half a Pound of blanched Almonds beat fine, with Rose and Orange-flower Water, stir them together over a slow Fire; when it boils, take it off, and let it stand till cold. Then beat in ten Eggs, grate in a small Nutmeg, four Naples Biskets, and a little grated Bread, a Grain of Musk. Sweeten to your Taste; and if you think it is too thick, put in some more Cream, the Juice of Spinage to make it green; stir it well together, and either fry it, or bake it. If you fry it, do one Side first, and then with a Dish turn the other Side.