A Tansey

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

seven eggs, yelks and whites separately ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
near the same of spinach juice ↝ Spinach, raw [Vegetables and Vegetable Products]
a little tansey juice gained by pounding in a stone mortar ↝ Acerola juice, raw [Fruits and Fruit Juices]
a quarter of a pound of Naples biscuit ↝ Biscuit, NFS [Biscuits, muffins, quick breads]
sugar to taste ↝ Sugar, NFS [Sugars and honey]
a glass of white wine ↝ Wine, white [Wine]
some nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
paste to turn out ↝ Guava paste [Jams, syrups, toppings]

Instructions (5)

Beat seven eggs, yelks and whites separately.
Add a pint of cream, near the same of spinach juice, and a little tansey juice gained by pounding in a stone mortar.
Add a quarter of a pound of Naples biscuit, sugar to taste, a glass of white wine, and some nutmeg.
Set all in a saucepan, just to thicken, over the fire.
Put into a dish, lined with paste to turn out, and bake it.

Original Text

A Tansey.

Beat seven eggs, yelks and whites separately: add a pint of cream, near the same of spinach juice, and a little tansey 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 saucepan, just to thicken, over the fire; then put into a dish, lined with paste to turn out, and bake it.

Notes

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