Catholic Recipe: Tansy Pudding
Now that we have brought up the subject of tansy, it may be well to finish it. Tansy is that bitter plant with yellow button flowers which grew in your grandmother's garden. And, if your grandmother were an ardent herbalist, she probably cooked tansy tea for you to drink as a spring tonic. It is horrible — so horrible you wonder who was brave enough to drink it first. Grandmother was following tradition, a very poor one as far as her victim was concerned, but she did not go far enough. Tansy tea was a cure for colds, and tansy puddings and cakes were commonly eaten during spring. She remembered the plant, the season and forgot the purpose.
Tansy was often used in vinegar sauce to accompany roast lamb. A tansy pudding was always part of Easter dinner. The young leaves were mixed with eggs, and this favorite dish was known as a tansy. It was eaten at Eastertime to celebrate the end of Lent and the return of eggs to the diet. It also was supposed to purify the body of bad odors after 40 days of salt fish. The strange thing is that a tansy pudding is not half bad. With new spring vitamins it may have something to offer. Be very sparing as you should be with most new herbs.
Mix eggs with cream, spinach juice and tansy juice. Shred herbs and add to the tansy. Stir in bread crumbs, sugar and nutmeg. Mix well. Fry light brown or bake in a buttered dish until firm.Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999