To Make A White Tansy

This recipe for 'White Tansy' comes from an English household manuscript around 1706, a time when tansy—usually a green, herby pudding flavored with bitter tansy leaves—appeared in many springtime feasts, symbolizing renewal and fresh beginnings. By the early 18th century, some cooks adapted the dish into a delicate, lemony-sweet omelet or pudding, omitting the bitter herbs. Cream, eggs, breadcrumbs, and aromatics like nutmeg and rosewater created a luxurious yet familiar treat, often served on feast days such as Easter. It’s also a fine example of the evolving tastes of the age—sugar, rosewater, and spices were increasingly accessible, while wealthy kitchens experimented with lighter, more refined desserts reflecting the culinary creativity of early-modern Britain.

In the early 1700s, a cook would have used a deep, heavy frying pan or skillet placed over an open fire or set atop a bed of embers. Mixing was done by hand in large earthenware or wooden bowls, with ingredients combined using a spoon or whisk, likely made from wood or metal. Grating bread would involve a hand grater. The rich tansy was fried in butter, watched carefully by the cook to prevent scorching, and served hot from pan to plate, probably using pewter or pottery serving dishes.