Recipe Manuscript

To Make A Tansy

Name: To Make A Tansy
Prep time: PTPT30M
Cook time: PTPT40M
Yield: 10
Cuisine: European
Ingredients: 16 large eggs (use 8 yolks and 8 whole eggs); 500 ml fresh spinach juice (from about 700 g spinach); 5 g fresh tansy leaves (or substitute with a small amount of fresh parsley and a pinch of nutmeg for similar flavor, if tansy is unavailable); 225 g stale white bread, grated (about 3 small rolls); 60 g Naples biscuits (or savoiardi/ladyfinger biscuits); 1 whole nutmeg, grated (approx. 1 teaspoon); 125 ml rosewater; 500 ml heavy cream; 340 g caster sugar (loaf sugar substitute); 75 g unsalted butter, for frying and basting; Juice of 1 orange or lemon, plus slices for garnish

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dessert Other

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

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

To Make A Tansy

"take 16 eggs leave out halfe the whites take a pint of juce of spinedge and a litle tansy mix with it grate 3 hapeny loaves and 2 naples bisket and one Nutmeg a quarter of a pint of rose water a pint of Cream and 3 quarters of a pound of loafe suger mix all these together then put it in a stew pan and draw it to a Croud then turn it on a rye plate when tis enough squees some oringe or lemon and garnish it with the same when you put it into the pan with a good peice of butterr and keep it moist with butterr all the while it is a bakeing but drave it well before you send it up"

Note on the Original Text

This recipe, like most from the early 18th century, was written for experienced cooks familiar with household measures, so quantities are somewhat imprecise and instructions are condensed. Spelling reflects the period before standardization—note 'hapeny' for 'halfpenny', 'bisket' for 'biscuit', 'suger' for 'sugar', and 'a Croud' likely meaning 'crud' or thickened set. 'Bakeing' could mean either slow stovetop cooking or baking in an oven, depending on equipment. The prose is functional and direct, with little embellishment or step-by-step instruction—recipes of the day were much more oral than written, relying on cooks' skill and intuition.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

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

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe for 'Tansy' comes from around 1700, a time when English cookery was embracing intricate egg-based puddings and herbal notes. Tansy, a sometimes controversial herb, was traditionally associated with Easter feasting, when fresh eggs and greens symbolized renewal and the end of Lenten fasting. The inclusion of tansy, spinach juice, and plenty of eggs reflects both seasonality and the era's taste for herbal, custard-like dishes. Rosewater and citrus were common flavorings, and sugar, though precious, was increasingly available in 'loaf' form among the well-to-do. The recipe offers a vivid taste of post-Restoration English table delights.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Original preparation would have required a large earthenware or copper mixing bowl for the eggs and green juices, a fine grater for bread and nutmeg, and possibly a wooden spoon or hand whisk. The mixture would have been cooked in a deep, heavy metal stewpan or shallow baking dish over embers or in a moderate oven, basting frequently with melted butter. After cooking, the tansy would be turned out onto a plate (often pewter or fine pottery) and finished with a squeeze and slices of fresh citrus for presentation.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 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

16 large eggs (use 8 yolks and 8 whole eggs)
1 pint (2 cups) fresh spinach juice (from about 1.5 lb spinach)
0.2 oz fresh tansy leaves (or substitute with a small amount of fresh parsley and a pinch of nutmeg for similar flavor, if tansy is unavailable)
8 oz stale white bread, grated (about 3 small rolls)
2 oz Naples biscuits (or savoiardi/ladyfinger biscuits)
1 whole nutmeg, grated (approx. 1 teaspoon)
4 fl oz rosewater (1/2 cup)
1 pint (2 cups) heavy cream
12 oz caster sugar (loaf sugar substitute)
3 oz unsalted butter, for frying and basting
Juice of 1 orange or lemon, plus slices for garnish

Instructions

Begin by separating 16 large eggs, discarding 8 of the whites, and whisking the remaining eggs well.
Juice enough fresh spinach to yield about 1 pint (2 cups) and finely chop a small handful (about 0.2 oz) of fresh tansy leaves.
Stir these greens into the eggs.
Grate approximately 8 oz of stale white bread (about 3 small bread rolls) and 2 Italian-style biscuits (about 2 oz Naples biscuits, or use savoiardi/ladyfingers as a substitute).
Add freshly grated nutmeg (about 1 teaspoon), 4 fl oz rosewater (1/2 cup), 1 pint (2 cups) heavy cream, and 12 oz caster sugar.
Combine everything into a thick, moist batter.
Melt a generous amount of butter (about 3 oz) in a large non-stick frying pan or ovenproof skillet.
Pour in the mixture, cook over gentle heat (or bake at 325°F) until the mixture just sets and pulls away from the sides (a "croud").
Once set, invert it onto a platter, then finish with a squeeze of fresh orange or lemon juice and decorate with thin citrus slices.
Serve immediately.

Estimated Calories

520 per serving

Cooking Estimates

You will spend about 30 minutes preparing the ingredients, such as juicing spinach, grating bread, and mixing the batter. Cooking the croud takes around 40 minutes, either on the stovetop or in the oven. Each serving has about 520 calories, and the recipe makes 10 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.