Tansey Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 7 eggs
- 1 pint cream
- spinach juice
- tansey juice
- 1/4 pound powdered crackers or pounded rice
- 1 glass wine
- nutmeg
- sugar
Instructions
- Beat the seven eggs very light. Mix them with the cream and nearly as much spinach juice, adding a little tansey juice. Stir in the powdered crackers or pounded rice (made fine), the glass of wine, grated nutmeg, and sugar to taste. Stir the mixture over the fire to thicken it. Pour it into a paste and bake it, or alternatively fry it like an omelette.