Recipes > Desserts > Tansey another Way

Tansey another Way


  • old penny loaf
  • hot milk
  • 6 eggs
  • 1/2 a nutmeg
  • a little shred lemon-peel
  • 1/2 pound of clarified butter
  • 1/2 pound of sugar
  • a little salt
  • 1 handful or 2 of spinage
  • 1 handful of tansey
  • 1 handful or sorrel
  • white wine
  • paste
  • Seville orange


Take an old penny loaf, cut off the out crust, slice it very thin, and put to it as much hot milk as will wet it; take the eggs, beat them very well, grate in the nutmeg, lemon-peel, clarified butter, sugar, and salt; mix them well together.

To green your tansey, take the spinage, tansey, and sorrel, clean them and beat them in a marble mortar, or grind it as you would do greensauce, strain it through a linen cloth into a bason, and put into your tansey as much of the juice as will green it, pour over the sauce a little white wine, butter and sugar; lay a rim of paste round your dish and bake it; when you serve it up cut a Seville orange in quarters, and lay it round the edge of the dish.


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English Housewifry (1764).

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