A Water Tansey

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take twelve Eggs, beat them very well, half a Manchet grated, and lifted through a Cullendar, or half a Penny-Role, Half a Pint of fair Water. Colour it with Juice of Spinage, and one small Sprier of Tansey beat together; season it with Sugar to your Palate, a little Salt, a small Nutmeg grated, two or three Spoonfuls of Rose-water, put it into a Skellet, stir it all one way, and let it thicken like a Hasty-pudding. Then bake it; or you may butter a Stew-pan and put it into. Butter a Dish and lay over it; when one Side is enough, turn it with the Dish, and slip the other Side into the Pan. When that is done, let it into a Massereau, and throw Sugar all over, and garnish with Orange.