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English cookbook, 1750-1780
Page 77
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To Make a Tansay 77. Take 20 Eggs put 10 of ye whits wn beaten well strain ym to a pint & 1/2 of good cream one nutmeg greated 3 spoonfull of of sack 3 naples biskits & a little greated bread dryed as much juce of spineg with a little tanse in it as will make it as green as gras sweeten it to your taist yn set it on ye fire with a bit of butter, & stir it there to thickin it a little yn butter a paper well & lay in a dish so put in ye batter cover it wt an other dish & bake it wn baked it will turn out well by [nafin?] of ye paper being under so serve it wt suger & oring you may bake some of ye tansey batter in a little dish or plat to cut in quarters & lay round it.
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To Make a Tansay 77. Take 20 Eggs put 10 of ye whits wn beaten well strain ym to a pint & 1/2 of good cream one nutmeg greated 3 spoonfull of of sack 3 naples biskits & a little greated bread dryed as much juce of spineg with a little tanse in it as will make it as green as gras sweeten it to your taist yn set it on ye fire with a bit of butter, & stir it there to thickin it a little yn butter a paper well & lay in a dish so put in ye batter cover it wt an other dish & bake it wn baked it will turn out well by [nafin?] of ye paper being under so serve it wt suger & oring you may bake some of ye tansey batter in a little dish or plat to cut in quarters & lay round it.
Szathmary Culinary Manuscripts and Cookbooks
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