Apple Tansy

Apple Tansy is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dessert omelette of apples, spices, lemon and rose water cooked in an egg and cream base. The full recipe is presented here and I hope you enjoy this classic British version of: Apple Tansy.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Spice Recipes Dessert Recipes Milk Recipes Cake Recipes British Recipes

This is a classic recipe for a Victorian version of Apple Tansy that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.

Tansies are herbed omelettes, originally so named because of the herb, tansy, used in them during the 15th Century. These days the term tends to be used for a fruit and egg based dessert.

Original Recipe

Peel, core, and slice thinly, four choice pippins, fry them in butter; then beat up together four eggs, a teacupful of cream, twelve drops of rose-water, half a teaspoonful of nutmeg, and a quarter of a pound of powdered loaf sugar, pour this over the apples, and fry the whole till brown; garnish with lemon, and strew with powdered sugar.

Apples, 4; eggs, 4; cream, teacupful; rose-water, 12 drops; nutmeg, half a teaspoonful; sugar, 1/4 lb.

Modern Redaction

Ingredients:

4 Cox's apples, peeled, cored and thinly sliced
60g butter
4 eggs, beaten
200ml cream
12 drops rose water
1/2 tsp freshly-grated nutmeg
115g powdered sugar
lemon slices, to garnish
icing sugar, to garnish

Method:

Melt the butter in a frying pan, add the apples and fry gently until golden. Whisk together the eggs, cream and rose water along with the nutmeg and 115g powdered sugar. Pour over the apples and fry until brown.

Turn onto a plate, garnish with sliced lemons then dust with icing sugar and serve.

Find more Traditional Victorian Recipes Here