Tansy Pudding
A historical recipe from The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844).
A historical recipe
The Lady's Own Cookery Book, and New Dinner-Table Directory; In Which will Be Found a Large Collection of Original Receipts. 3rd ed., by Bury, Charlotte Campbell, Lady (1844). Project Gutenberg eBook #29232.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Lady's Own Cookery Book, and New Dinner-Table Directory, by Bury, Charlotte Campbell, Lady (1844). Digitised by Project Gutenberg, eBook #29232 (https://www.gutenberg.org/ebooks/29232). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of fine sifted sugar
- a pound of Naples biscuit
- a pint of the juice of spinach
- four spoonfuls of the juice of tansy
- a pint of cream
- five ounces of grated bread
- a pint of milk
- a pound of butter
- six whites
- five eggs
Method
- Beat sixteen eggs very well in a wooden bowl, leaving out six whites, with a little orange-flower water and brandy;
- then add to them by degrees half a pound of fine sifted sugar;
- grate in a nutmeg, and a quarter of a pound of Naples biscuit;
- add a pint of the juice of spinach, and four spoonfuls of the juice of tansy;
- then put to it a pint of cream.
- Stir it all well together, and put it in a skillet, with a piece of butter melted;
- keep it stirring till it becomes pretty thick;
- then put it in a dish, and bake it half an hour.
- When it comes out of the oven, stick it with blanched almonds cut very thin, and mix in some citron cut in the same manner.
- Serve it with sack and sugar, and squeeze a Seville orange over it.
- Turn it out in the dish in which you serve it bottom upwards.
- Take five ounces of grated bread, a pint of milk, five eggs, a little nutmeg, the juice of tansy and spinach, to your taste, a quarter of a pound of butter, some sugar, and a little brandy;
- put it in a saucepan, and keep it stirring on a gentle fire till thick.
- Then put it in a dish and bake it;
- when baked, turn it out, and dust sugar on it.