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A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

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ANCIENT AND CLASSIC RECIPES

TANSY - forerunner of the omelette

From an old cookery book:

'A Tansy-
'Beat seven eggs, yolks and whites separately; add a pint of cream, near the same of spinach-juice, and a little tansy-juice gained by pounding in a stone mortar; a quarter of a pound of Naples biscuit, sugar to taste, a glass of white wine, and some nutmeg.

Set all in a sauce-pan, just to thicken, over the fire; then put it into a dish, lined with paste, to turn out, and bake it.'

 

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