Water Tanſey

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (12)
  1. Take twelve eggs, beat them very well.
  2. Add half a manchet grated and sifted through a cullender, or half a penny roll.
  3. Add half a pint of fair water.
  4. Colour with the juice of spinach, and one small sprig of tansey beat together.
  5. Season it with sugar to your palate, a little salt, a small nutmeg grated, and two or three spoonfuls of rose-water.
  6. Put it into a skillet and stir it one way until it thickens like a hasty-pudding.
  7. Bake it.
  8. Alternatively, butter a stew-pan and put it into.
  9. Butter a dish and lay over it.
  10. When one side is done, turn it with the dish, and flip the other side into the pan.
  11. When that is done, set it into a maiden.
  12. Throw sugar all over and garnish with orange.
Original Text
To make a Water Tanſey. TAKE twelve eggs, beat them very well, half a manchet grated and sifted through a cullender, or half a penny roll, half a pint of fair water. Colour with the juice of spinach, and one small sprig of tansey beat together; season it with sugar to your palate, a little salt a small nutmeg grated, two or three spoonfuls of rose- water; put it into a skillet stir it one way, and let it thicken like a hasty-pudding. Then bake it, or you may butter a stew- pan and put it into. Butter a dish and lay over it; when one side is enough, turn it with the dish, and flip the other side into the pan. When that is done, set it into a maiden and throw sugar all over, and garnish with orange.
Notes
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