Tansy, a favourite dish in the seventeenth century. Here is a receipt for one:—” Take about a dozen new-laid eggs, beat them up with three pints of cream, strain them through a coarse linen cloth, and put in of the strained juices of endive, spinach, sorrel, and tansy, each three spoonfuls; half a grated nutmeg, four ounces of fine sugar, and little salt and rosewater. Put it with a slight laying of butter under it into a shallow pewter dish, and bake it in a moderately-heated oven. Scrape over it loaf sugar, sprinkle rose-water, and serve it up.”—
Source: A Closet of Rarities (1706).