Apricot Tansy (1736)


  • 1 lb. (½ k.) fresh apricots
  • butter
  • caster sugar
  • 4 eggs
  • 2 tablespoons double cream
  • a very little nutmeg


Stone the apricots, quarter them, and gently fry in butter until they are quite soft. Sprinkle with about 2 oz. (60 g.) sugar and set aside in the pan.

Beat well together the eggs, cream, 1 tablespoon caster sugar, and the nutmeg, and set aside. Just before serving, make the pan with the apricots hot so that they are just sizzling. Put a little more butter in the pan if at all dry. Stir the egg mixture and pour it over the apricots; stir it very gently among them. After 2 minutes it should have set at the bottom. Turn it on to a plate. Melt a little more butter in the pan and slide it back, the unbrowned side (which has the most egg) downwards. Fry 2 minutes more and serve at once. It should be a little soft but not liquid in the middle.

Sift sugar over it and serve thick cream separately.