American Southern Medium mary-randolph

Tansey Pudding

Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.

Original Recipe

Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.

Ingredients

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  • 7 eggs
  • 1 pint cream
  • 1 pint spinach juice
  • tansey juice
  • 0.25 pound powdered crackers or pounded rice
  • 1 glass wine
  • nutmeg, grated
  • sugar

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Required Gear

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Mixing bowl
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Whisk
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Saucepan
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Baking dish or skillet

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Instructions

  1. 1

    Beat seven eggs very light, mix with them a pint of cream, and nearly as much spinach juice, with a little juice of tansey; add a quarter of a pound of powdered crackers or pounded rice made fine, a glass of wine, some grated nutmeg and sugar; stir it over the fire to thicken, pour it into a paste and bake it, or fry it like an omelette.

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