A Bean Tansey

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take two Quarts of Beans, blanch, and beat them very fine in a Mortar; season with Pepper, Salt, and Mace; then put in the Yolks of Six Eggs, and a quarter of a Pound of Butter, a Pint of Cream, Half a Pint of Sack, and sweeten to your Palates. Soak four Naples Biskets in Half a Pint of Milk, mix them with the other Ingredients. Butter a Pan and bake it, then turn it on a Dish, and stick Citron and Orange-peel candied, cut small, and stuck about it. Garnish with Seville Orange.