Recipe Manuscript

To Make A Pipin Tansey

Name: To Make A Pipin Tansey
Prep time: PTPT20M
Cook time: PTPT40M
Yield: 8
Cuisine: European
Ingredients: 12 tart apples (approx. 1.5 kg, such as Bramley or Granny Smith); 60 ml sweet sherry (substitute for sack wine); 1 tbsp rosewater; 10 large eggs; 100 g fresh spinach (to juice for color) or equivalent wheatgrass juice; 225 g caster sugar; 1/4 tsp ground nutmeg; Pinch of salt; 400 ml thick double cream; 30 g unsalted butter; 1 orange, sliced (for garnish); Additional caster sugar for serving

1775

From the treasured pages of Cookery and medicinal recipes of M.W.

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1775

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make A Pipin Tansey

"Pare and slice 12 pippins from the Core set them to stew with a little Sack and rosewater till they be soft to break in a Dish then take 10 Eggs beat 'em well and mix 'em together with as much Juice of Spinage or green wheat as will Coulour the whole very green adding thereto 1/2 alb of sugar some Nutmeg and a little salt when these are all well beaten together put to 'em almost a pint of good thick Cream which also must be beaten amongst the rest to a perfect mixture then fry it with sweet butterr like another tansey and serve it up with Oranges and Sugar,"

Note on the Original Text

Historical recipes like this are written in narrative form, as if passed down by word of mouth. Quantities are often vague ('as much…as will colour the whole very green'), relying on the cook's judgment. Spelling is inconsistent ('tansey' for 'tansy', 'pippins' become 'pipins'), and some terms are now archaic ('sack' for sherry, 'alb' for pound—though in this recipe 'alb' is likely a scribe's error or shorthand, probably meaning half a pound, i.e., around 225 g, of sugar). The instructions blend steps and assume a working knowledge of kitchen procedures familiar to cooks of the period.

Modern Kitchen Interpretation

Recipe's Origin

Cookery and medicinal recipes of M.W. - Click to view recipe in book

Title

Cookery and medicinal recipes of M.W. (1775)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1775

Publisher

Unknown

Background

A delightful glimpse into British kitchens of yesteryear, this manuscript collection—attributed simply to 'M. W.'—whisks readers through cherished recipes and culinary wisdom passed down between 1700 and 1850. A treasure trove for those who savor the artistry of historical cookery.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an English manuscript dating to the early 18th century ('c. 1700–1850'), attributed to 'M. W.' during a period when English households recorded both medicinal and culinary knowledge in handwritten collections. The 'tansey' was a springtime pudding, often green with fresh juices, named for its original flavoring from the herb tansy, but by the 18th century, other greens (like spinach) were used for color. This particular recipe celebrates the luxury ingredients of the day—apples, sugar, eggs, rosewater, and sack (a sweet fortified wine, akin to modern sherry). Its cheerful green color and citrus garnish reflect both culinary fashion and a desire for novelty at festive tables.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

In its original setting, this tansey would be made with a large iron or copper stewpan for stewing apples over an open fire, a wooden spoon for stirring, a large mixing bowl (likely earthenware), and a whisk or bundle of twigs ('besom') for beating eggs. The mixture would be fried in a heavy frying pan or 'skillet', either over the hearth or on a trivet. Serving would involve a shallow dish and perhaps a silver spoon or decorative knife for the orange garnish.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

12 tart apples (approx. 3 1/4 lbs, such as Bramley or Granny Smith)
1/4 cup sweet sherry (substitute for sack wine)
1 tbsp rosewater
10 large eggs
3 1/2 oz fresh spinach (to juice for color) or equivalent wheatgrass juice
1 cup caster sugar
1/4 tsp ground nutmeg
Pinch of salt
1 2/3 cups thick double cream
2 tbsp unsalted butter (about 1 oz)
1 orange, sliced (for garnish)
Additional caster sugar for serving

Instructions

Peel, core, and slice 12 tart apples (such as Bramley or Granny Smith, approximately 3 1/4 lbs).
Stew them gently with 1/4 cup (about 4 tbsp) of sweet sherry and 1 tbsp of rosewater in a saucepan over medium-low heat until the apples are very soft and begin to break down.
In a bowl, beat 10 large eggs well.
Add enough juice from fresh spinach (or from juicing approximately 3 1/2 oz of spinach leaves) or green wheatgrass to make the mixture richly green.
Mix in 1 cup caster sugar, 1/4 tsp ground nutmeg, and a pinch of salt.
Stir in 1 2/3 cups thick double cream until fully incorporated.
Combine the stewed apples and the egg mixture.
Heat a large non-stick frying pan over medium heat and add 2 tbsp butter (about 1 oz).
Pour in the mixture and cook gently, as you would a thick omelette or frittata, until just set.
Serve warm, garnished with sliced oranges and additional sugar sprinkled on top.

Estimated Calories

350 per serving

Cooking Estimates

You will spend about 20 minutes preparing the apples, juicing the spinach, and mixing the ingredients. Cooking the apples and then the omelette on the stove will take about 40 minutes. Each serving contains around 350 calories, and this recipe makes 8 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.