Important: Safety Warning
This page states that certain wild plants are safe to eat. Its identifications and edibility claims are more than a century old and in some cases simply wrong, and deadly look-alikes exist for many edible species. Never eat a wild plant on the strength of this text.
In addition, this page prescribes plants as medicine according to pre-modern medical theory. Several of the plants named are toxic, correct identification is difficult, and the doses given have no scientific basis. Do not ingest or apply any preparation described here.
This information has been left in for historical purposes but should not be acted upon.
Home › Cakes, Puddings, and Pastry › Tansy Pudding
Tansy Pudding
(Old English recipe.) This is still eaten in country towns, and is considered wholesome in the spring. Pour 3 tablespoonfuls of the expressed juice of bruised tansy leaves over enough bread-crumbs to absorb it, add 3 ounces of blanched and pounded almonds, 2 ounces of sugar, 2 ounces of butter, 1 teaspoonful of grated lemon peel, 3 beaten eggs, 1/2 pint of cream or milk. Boil, like a custard, and serve with lemon sauce, hot.