A Tansy

Name: A Tansy
Ingredients: three pints of Cream; fourteen New-laid-eggs; one pint of juyce of Spinach; six or seven spoonfuls of juyce of Tansy; a Nutmeg (or two); half a pound of Sugar; a little Salt

From The closet of Sir Kenelm Digby Knight opened, 1910

A traditional dish often served as a dessert.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 112. The excerpt below is the record exactly as published.

A TANSY Take three pints of Cream, fourteenNew-laid-eggs (seven whites put away) one pint of juyce of Spin- age,six or seven spoonfuls of juyce of Tansy,aNut- meg (or two) sliced small, half a pound of Sugar, and a little Salt

Cook this with the app: pantry check, scaling, and the assistant.