Sir Kenelm Digby’s Tansy (1699)

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is worth making if tansy is grown in your herb garden; the flavour is strange to us, rather strong, but entirely acceptable. The spinach juice serves merely to make the omelette pale green.


  • 1 teaspoon tansy juice, obtained by moistening a dozen leaves and stems and rubbing them through a fine sieve or strainer
  • ½ pint


Drain the spinach, pressing it well. Discard the spinach, but reserve the liquid. Stir the tansy juice and the sugar into the green liquid. Beat the eggs, cream, salt and nutmeg well together and then beat the green liquid into them. Warm the orange juice and keep hot. Make the butter hot and fry the tansy as an omelette but turning so that both sides are quickly and lightly browned. Serve imme