Tansy
From Old Cookery Books and Ancient Cuisine, 1886
Cut as desired.
Presented as published in 1886. 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 Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 39. The excerpt below is the record exactly as published.
Tansy : — Boil a quart of cream or milk with a stick of cinamon, quarter’d nutmeg, and large mace ; when half cold, mix it with twenty yolks of eggs, and ten whites ; strain it, Early Receipts. 123 then put to it four grated biskets, half a pound of butter, a pint of spinage-juice, and a little tansy, sack, and orange-flower-water, sugar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.