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Dedicated to the Preservation and Understanding of Food History |
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Receipts For the Common Good |
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November 2008 |
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Historic Foodways Society of the Delaware Valley |
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Past Receipts |
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This Website was Designed and is Maintained by Kimberly Costa
ALL RIGHTS RESERVED Updated November 2008 For Web site information or submissions please e-mail |
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October 2008 |
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PDF’s of our past receipts are now available! Please click on the link below:
May 2008 Apple Fritters June 2008 Breads July 2008 Pickled Peaches August 2008 Mushroom Ketchup September 2008 Syllabubs October 2008 Lemon Heart
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3 medium or 2 large apples (a softer apple works best) 3 large eggs 3 Tbs heavy cream or half and half 1 tsp rosewater 1/4 tsp nutmeg 1 1/2 tsp sugar divided butter for frying lemon slices for garnish Peel and slice apples thinly. Heat frying pan, add at least two tablespoons of butter and let melt. When pan is hot (but butter is NOT browned) add apples and fry 5-6 minutes. The apples should be soft but still retain their shape. While apples are frying beat eggs, heavy cream, rosewater, nutmeg and 1 tsp of sugar in a bowl. When apples lower heat, pour egg mixture over apples. Carefully slide egg mixture from outside to center as bottom starts to solidify.* When all the egg is cooked slide tansey out onto a dinner plate. Spread with a teaspoon of butter (if desired) and sprinkle with the remaining 1/4 tsp sugar. Arrange lemon slices around sides for garnish.
* This apple omlette does not need to be flipped as long as you keep moving the uncooked egg to the center until all the egg is done. But should you wish to, you may flip the omlette to cook both sides. Use the method of your choice (I use the old dinner plate flip myself). |
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An Apple Tansey Translated by Kimberly Costa |
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To Make an Apple Tansey From The Complete Housewife: or, Accomplished Gentelwoman’s Companion by Eliza Smith, London 1754 |
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TO Prepare A Lemon-Heart Translated by Peter G. Rose in The Sensible Cook, or Careful Housekeeper 1677
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Take minced Veal just like Meatballs, add to it Nutmeg, Pepper, and Salt as well as peels of a fresh Lemon cut into small pieces, for each pound of meat an Egg Yolk, a crushed Rusk and mix it all together, shape it in the form of a large Meatball or in a form of a Heart, stew it with a little water. When done take off the fat, add Verjuice, Butter, and peels of salted Lemon, which has been boiled in water first. Let it come to a boil together, then dish up; a sauce is poured over made from Verjuice beaten with Egg yolks. |
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A Lemon Heart Adapted by Kimberly Costa |
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1 Lb ground veal (beef may be used if you object to the veal) Nutmeg, pepper and salt to taste Peel of 1 fresh lemon grated 1 egg yolk 1 Rusk crushed (or 8 crackers such as Ritz) 1 Tbs Verjuice or wine vinegar 2 Tbs butter 1 Tbs rind of a salted lemon after it has been boiled for 10 minutes (optional)
Mix the ground veal with nutmeg, pepper and salt, 1/2 of the lemon peel *, egg yolk and rushed Rusk. Form into a meatball or in the shape of a heart. Place in saucepan with about 1/4 inch of water and gently stew. Skim off fat. Add Verjuice, butter and the rest of the lemon peel*, continue to stew. When done place on platter. Do not throw away water (it us used for the sauce).
To make sauce: beat two egg yolks in a small dish. Slowly add some the water the veal was stewed into the egg yolks to temper. Continue adding broth until eggs are warmed. Pour eggs and broth back into pan with remaining broth. Heat gently for a few minutes and pour over heart.
* if you are using salted lemon add half (approx. 2 tsp) the lemon peel into the meatball mixture and add 2 tsps of the salted lemon peel to the broth. You may wish to add only 1 tsp of salted lemon peel and then taste.
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To make an Apple Tansey, Take three pippins, slice them round in thin slices, and fry them with butter; then beat four eggs, with six spoonfuls of cream, a little rosewater, nutmeg, and sugar; stir them together, and pour it over the apples; let it fry a little, and turn it with a pye-plate. Garnish with lemon and sugar strew'd over it. |
