Tansy Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (23)
Another way
Instructions (16)
  1. Beat sixteen eggs very well in a wooden bowl, leaving out six whites, with a little orange-flower water and brandy.
  2. Add to them by degrees half a pound of fine sifted sugar.
  3. Grate in a nutmeg, and a quarter of a pound of Naples biscuit.
  4. Add a pint of the juice of spinach, and four spoonfuls of the juice of tansy.
  5. Put to it a pint of cream.
  6. Stir it all well together.
  7. Put it in a skillet, with a piece of butter melted.
  8. Keep it stirring till it becomes pretty thick.
  9. Put it in a dish, and bake it half an hour.
  10. When it comes out of the oven, stick it with blanched almonds cut very thin, and mix in some citron cut in the same manner.
  11. Serve it with sack and sugar, and squeeze a Seville orange over it.
  12. Turn it out in the dish in which you serve it bottom upwards.
Another way
  1. Take five ounces of grated bread, a pint of milk, five eggs, a little nutmeg, the juice of tansy and spinach, to your taste, a quarter of a pound of butter, some sugar, and a little brandy.
  2. Put it in a saucepan, and keep it stirring on a gentle fire till thick.
  3. Then put it in a dish and bake it.
  4. When baked, turn it out, and dust sugar on it.
Original Text
Tansy Pudding. Beat sixteen eggs very well in a wooden bowl, leaving out six whites, with a little orange-flower water and brandy; then add to them by degrees half a pound of fine sifted sugar; grate in a nutmeg, and a quarter of a pound of Naples biscuit; add a pint of the juice of spinach, and four spoonfuls of the juice of tansy; then put to it a pint of cream. Stir it all well together, and put it in a skillet, with a piece of butter melted;[325] keep it stirring till it becomes pretty thick; then put it in a dish, and bake it half an hour. When it comes out of the oven, stick it with blanched almonds cut very thin, and mix in some citron cut in the same manner. Serve it with sack and sugar, and squeeze a Seville orange over it. Turn it out in the dish in which you serve it bottom upwards. Another way. Take five ounces of grated bread, a pint of milk, five eggs, a little nutmeg, the juice of tansy and spinach, to your taste, a quarter of a pound of butter, some sugar, and a little brandy; put it in a saucepan, and keep it stirring on a gentle fire till thick. Then put it in a dish and bake it; when baked, turn it out, and dust sugar on it.
Notes
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