I 3 o A GARDEN OF HERBS 



TANSY PUDDING. Blanch and pound a quarter of a pound 

 of Jordon almonds, put them into a stew pan, add a gill of 

 a syrup of Roses, the crumb of a French roll, some grated 

 nutmeg, half a glass of brandy, two tablespoonfuls of tansy 

 juice, three ounces of fresh butter and some slices of citron. 

 Pour over it a pint and a half of boiling cream or milk; 

 sweeten and when cold mix it, add the juice of a lemon and 

 eight eggs beaten. It may be either boyled or baked. Ibid. 



TANSY AMBER CAKES. Blanch a pound of Almonds, 

 steep them in a pint of cream, pound them in a mortar, 

 add to them the yolks of twelve and whites of six eggs, 

 put in half a pint of juice of spinage and a quarter of a 

 pint of juice of Tansy, add to it grated Bread ; sweeten it 

 with sugar to your palate fry it in sweet Butter and keep 

 it stirring in the Pan till it is of a good thickness strew 

 sugar over it and serve it up. From The Receipt Book of 

 John Nott, Cook to the Duke of Bolton, 1723. 



To MAKE AN APPLE TANSY. Pare your apples, cut them 

 in thin round Slices, fry them in Sweet Butter; then beat 

 half a score of eggs with a quart of cream, the juice of spinage 

 and Tansy of each a quarter of a pint, and a little Rose- 

 water ; when these are all beaten together pour them on your 

 apples. Ibid. 



A GOOD TANSY. Take seven eggs and leaving out two 

 whites, and a pint of Cream some Tansy, Thyme, Sweet 

 Marjoram, Parsley, Strawberry leaves all, shred very small 

 a little nutmeg, add a plate of grated white Bread, let these 

 be mixed all together, then fry them but not too brown. 

 Ibid. 



TANSY PANCAKES. Put four spoonfuls of flour into an 

 earthen pan, and mix it with half a pint of cream to a smooth 

 batter, beat four eggs well and put in, with two ounces of 

 powdered sugar, and beat all well together for a quarter of 

 an hour ; then put in two spoonsful of the juice of spinach 

 and one of tansy, a little grated nutmeg, mix all well 



