It’s always interesting to me to think about how people ate hundreds of years ago. This apple tansey recipe dates back at least to the 1700s!
And if you love apple recipes, be sure to check out all of these delicious ways to use them!
A recipe for apple tansey appears in The Compleat Housewife: or, Accomplished Gentlewoman’s Companion by E. Smith. The book was first printed in London, in 1739. It became the first cookbook to be printed in the United States in Virginia in 1742. Fascinating, no?
Featuring simple ingredients like eggs and cream, this recipe was likely an invention crafted by cooks to utilize readily available ingredients. I can just imagine a long table heaped with homemade dishes to celebrate a prosperous harvest season.
This is a good dessert (or breakfast!) to make when your chickens are producing plenty of eggs — you’ll need four for this recipe. Made without any flour or grains, this recipe is naturally gluten free.
Use apples that are available to you locally for this recipe. If you’ll be purchasing apples at the supermarket, Fuji apples work well.
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The historic version of this recipe calls for rosewater. As this isn’t something commonly kept in most homes these days, but you could delve into making your own rosewater — it’s not difficult! If rosewater isn’t in the cards, you can substitute vanilla, though the flavor will change. Of course.
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- 3 apples, cored and sliced thin
- 3 tablespoons butter
- 4 large eggs
- 2 tablespoons whipping cream
- 2 teaspoons rose water
- ¼ teaspoon ground nutmeg
- 2 tablespoons sugar
- Preheat the oven broiler.
- In an 8-inch cast iron skillet, melt butter over medium heat on the stove top.
- Add apples and cook about 5 to 8 minutes, turning as needed, until slightly softened.
- Arrange apples as desired, remembering that the apple tansey will be flipped and the bottom will become the top. Once apples are arranged, allow to caramelize over the heat as you prepare the egg mixture.
- In a large bowl, whisk together eggs, whipping cream, rose water, nutmeg, and sugar until smooth. Pour over apples and continue to cook for 3 to 4 minutes or until the edges and bottom are set.
- Transfer skillet to the oven and cook under the broiler an additional 2 to 3 minutes until the egg is completely cooked and top is lightly browned.
- Remove skillet from oven. Set a large, flat plate over the top of the skillet and carefully flip over to release the tansey onto the plate.
- Cut into slices and serve garnished with powdered sugar, coarse sugar, or lemon wedges.
Vanilla extract can be substituted for the rose water but it will change the flavor of the apple tansey.
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 173Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 0gCholesterol: 131mgSodium: 94mgCarbohydrates: 17gFiber: 2gSugar: 14gProtein: 4g