_To make an Apple Tansie._
Take a Quart of Cream, one Manchet grated, the yolks of ten Eggs, and
four Whites, a little Salt, some Sugar, and a little Spice, then cut
your Apples in round thin slices, and lay them into your Frying-Pan in
order, your Batter being hot, when your Apples are fried, pour in your
Butter, and fry it on the one side, then turn it on a Pie-Plate and
slide it into the Pan again, and fry it, then put it on a Pie-Plate, and
squeez the Juice of a Limon over it, and strew on fine Sugar, and serve
it so to the Table.
16. _To make a green Tansie to fry, or boil over a Pot._
Take a Quart of Cream, the yolks of one dozen of Eggs and half, their
Whites well beat, mix them together, and put in one Nutmeg grated, then
colour it well with the Juice of Spinage, and sweeten it with Sugar;
then fry it with Butter as you do the other, and serve it in the same
manner; but you must lay thin slices of Limon upon this.
If you will not fry it, then butter a Dish, and pour it therein, and set
it upon a Pot of boiling water till it be enough; this is the better
and easier way.
Thus you may make Tansies of any other things, as Cowslips, Rasberries,
Violets, Marigolds, Gilliflowers, or any such like, and colour them with
their Juice; you may use green Wheat instead of Spinage.
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