TANSY PUDDING

Name: TANSY PUDDING
Yield: 2 servings
Ingredients: Pour 3 tablespoonfuls of the expressed juice of bruised tansy leaves; over enough bread-crumbs to absorb it; add 3 ounces of blanched and pounded almonds; 2 ounces of sugar; 2 ounces of butter; i teaspoonful of grated lemon peel; 3 beaten eggs; }4 pint of cream or milk

From With a saucepan over the sea, 1902

Serves 2

Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 59. The excerpt below is the record exactly as published.

TANSY PUDDINQ. (Old English recipe.) This is still eaten in country towns, and is con- sidered wholesome in the spring. Pour 3 table- spoonfuls of the expressed juice of bruised tansy leaves over enough bread-crumbs to absorb it, add 3 ounces of blanched and pounded almonds, 2 ounces of sugar, 2 ounces of butter, i teaspoonful of grated lemon peel, 3 beaten eggs, }4 pint of cream or milk

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