Apple Tansy (1736)

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 6 good eating apples (Cox’s are excellent)
  • 2 oz. (60 g.) butter<


Peel and core the apples and cut them in thick rings. Using a large heavy pan, fry them very slowly in the butter, turning them so that they become soft and transparent but do not colour or burn at all.

Meanwhile beat the eggs, cream, crumbs, spices and 1 oz. of sugar very well together.