Tansy

Name: Tansy
Ingredients: three pints of Cream; fourteen New-laid-eggs; one pint of juyce of Spinage; six or seven spoonfuls of juyce of Tansy; a Nutmeg (or 2) sliced small; half a pound of Sugar; a little Salt; no more Butter then is necessary

From The closet of Sir Kenelm Digby Knight opened, 1910

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

6808Calories

131 gProtein

302 gCarbs

662 gFat

Full nutrition (34 nutrients)

Calories6808 kcal

Protein131 g

Carbohydrates302 g

Fiber11 g

Sugars231 g

Total Fat662 g

Saturated Fat309 g

Monounsaturated Fat129 g

Polyunsaturated Fat14 g

Omega-30.3 g

Cholesterol4316 mg

Sodium1686 mg

Potassium5100 mg

Calcium1757 mg

Iron26 mg

Magnesium559 mg

Phosphorus2450 mg

Zinc15 mg

Copper1.2 mg

Manganese4.6 mg

Vitamin D14 mcg

Vitamin C138 mg

Vitamin A3428 mcg

Vitamin E17 mg

Vitamin K2413 mcg

Vitamin B62.6 mg

Vitamin B126.2 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)4.1 mg

Niacin (B3)4.9 mg

Folate1284 mcg

Choline2153 mg

Caffeine0 mg

Water1819 g

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.

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. Beat all these well together, then fryit in a pan with no more Butter then is necessary

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