Ancient Easter Dishes – Tansy

Tansy, a favourite dish in the Eater recipe, Tansy Cakeseventeenth 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).

Index: Easter Throughout History

Easter Plum Pudding (1877)

Recipe for Hot-Cross Buns (1887)

Maple-wax Easter Eggs – A Victorian Era Treat

Vintage Easter Desserts (1933) | Easter Egg Shells

Saffron Cake For Easter (1875)

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