Tansey

Name: Tansey
Ingredients: a quart of Cream; twenty Eggs; half a pound of Sugar; one Nutmeg; the juyce of a couple of Limons; the quantity of a two peny loaf

From The closet of Sir Kenelm Digby Knight opened, 1910

Spinach is the main herb for juice; use less sorrel and tansey to avoid overpowering the cream.

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

Nutrition per serving

5165Calories

102 gProtein

314 gCarbs

394 gFat

Full nutrition (34 nutrients)

Calories5165 kcal

Protein102 g

Carbohydrates314 g

Fiber7 g

Sugars237 g

Total Fat394 g

Saturated Fat210 g

Monounsaturated Fat91 g

Polyunsaturated Fat13 g

Omega-30.3 g

Cholesterol3197 mg

Sodium1337 mg

Potassium2087 mg

Calcium1090 mg

Iron14 mg

Magnesium161 mg

Phosphorus1822 mg

Zinc10 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D12 mcg

Vitamin C106 mg

Vitamin A962 mcg

Vitamin E6.6 mg

Vitamin K24 mcg

Vitamin B61.5 mg

Vitamin B125.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.9 mg

Niacin (B3)4.1 mg

Folate304 mcg

Choline1774 mg

Caffeine0 mg

Water1201 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 127. The excerpt below is the record exactly as published.

TANSEY Take Spinage, Sorrel, Tansey, Wheat, a quart of Cream ; bread (the quantity of a two peny loaf) twenty Eggs, and half the whites, one Nutmeg, half a pound of Sugar, and the juyce of a couple of Limons

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