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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Tansey. Take faire Tansey, and grinde it in a morter; And take eyren, yolkes and white, And drawe hem thorgh a streynour, and streyne also the Iuse of the Tansey thorgh a streynour; and medle the egges and the Iuse togidre; And take faire grece, and cast hit in a pan, and sette ouer the fyre til hit mylte; and caste the stuffe thereon, and gader hit togidre with a sawcer or a dissh, as thou wilt haue hit more or lasse; And turne hit in the panne onys or twies, And so serue it forth hote, yleched.


Other versions of this recipe:

Tansye (Two Fifteenth-Century Cookery-Books)

TANSY EGGS (Le Menagier de Paris)

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