Tansy Pudding

Ingredients

• a handful of green tansy
• three or four young spinach-leaves
• a pint of boiling milk
• a quarter of a pound of bread-crumbs
• two ounces of butter
• a glassful of brandy
• two table-spoonfuls of sugar
• the juice of half a lemon
• two table-spoonfuls of the tansy-juice
• four well-beaten eggs

Method

1. 1

   Pound tansy and spinach, squeeze out juice.

2. 2

   Pour boiling milk over bread-crumbs and cool.

3. 3

   Add butter, brandy, sugar, lemon juice, and tansy juice.

4. 4

   Mix well, add eggs, pour into a buttered dish, and bake in a hot oven.

5. 5

   Serve hot with powdered sugar on top.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1961. The excerpt below is the record exactly as published.

Tansy Pudding. — This is an old- fashioned dish seldom to be met with at modern tables. Pound a handful of green tansy with three or four young spinach-leaves, and squeeze out the juice. Pour a pint of boiling milk over a quarter of a pound of bread-crumbs, and let it stand until cool. Add two ounces of butter, a glassful of brandy, two table-spoonfuls of sugar, the juice of half a lemon, and two table-spoonfuls of the tansy- juice. Mix these ingredients thoroughly, then add four weU-beaten eggs

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