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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