Traditional Easter Desserts – A Tansy Pudding From 1769

Tansy Pudding. .,

Beat twelve eggs, keeping out four whites, a quart of cream, the crumbs of an halfpenny roll grated, a little orange flower or rose water, cinnamon, nutmeg, and salt, a spoonful of tansy juice, half a pint of spinage juice, half a pound of sugar.

Butter your dish, and bake it.

 

Source: The Lady’s, housewife’s and cookmaid’s assistant (1769)

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