Time Traveling Table

If apple tansy sounds like something your great-great-grandma would have whipped up in a cast-iron skillet, that’s because it probably is. This colonial-era dish was a clever way to turn simple ingredients—apples, eggs, and a bit of spice—into something warm, custardy, and just sweet enough to feel like a treat. Think of it as a cross between a pancake and a baked apple dessert, perfect for breakfast or an after-dinner indulgence.

Before this adventure, I had never even heard of an apple tansy, and tasting it was definitely an experience. I couldn’t help but feel like I was eating a fancy apple omelet—which sounds just as strange as it tasted. It wasn’t bad, just an unexpected combination of flavors that caught me off guard. A little sweet, a little eggy, and a little too different from modern desserts to fully win me over. But hey, it’s historical, and at the very least, it makes for a great conversation piece.

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Ingredients

• 3-4 apples (preferably heirloom varieties, peeled, cored, and thinly sliced)
• 3 eggs
• 1/4 cup honey (or sugar, if you’re looking for a more modern approach)
• 1/2 cup milk (or cream, if available)
• 1/4 teaspoon cinnamon (optional, as cinnamon was not widely available to most during this time)
• Butter or lard (for frying)

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Instructions

1. Prepare the Apples:
   • Heat a skillet or shallow pan over an open flame or hot coals.
   • Melt a small amount of butter or lard in the pan.
   • Add the sliced apples and cook until they are tender and lightly browned, stirring occasionally.
2. Make the Custard:
   • In a bowl, whisk together the eggs, honey (or sugar), milk, and cinnamon (if using) until smooth.
3. Combine and Cook:
   • Pour the custard mixture over the apples in the pan.
   • Reduce the heat and cook slowly until the custard sets and turns golden brown. This may take about 15-20 minutes.
4. Serve:
   • Serve warm, as-is or with additional honey drizzled on top for sweetness.

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Notes

• Fun Factoid: Apple Tansey was typically cooked in a skillet rather than baked in an oven, making it suitable for colonial hearth cooking. If ovens were available, this dish could also be baked in a shallow pie tin until the custard was set.
• What are the best apples to use? For the Apple Tansey, the best type of apple depends on the balance of tartness and sweetness you prefer in the dish.
  • Granny Smith:
    Best for Tartness: If you want a sharper, tangy flavor to contrast with the custard’s sweetness, Granny Smith is ideal.
    Texture: Holds up well during cooking without becoming mushy.
  • Fuji:
    Best for Sweetness: Very sweet and juicy, so it will add a natural sweetness to the dish.
    Texture: Stays firm, which is great for maintaining structure in the tansey.
  • Gala:
    Mild and Sweet: Balanced sweetness without being overpowering, and softer than Fuji or Granny Smith.
    Texture: Becomes softer when cooked, so it’s better if you like tender apples.
  • Honeycrisp:
    Balanced Choice: A mix of sweetness and slight tartness, with a crisp texture that holds up well. Ideal if you want a more nuanced flavor.
  • Recommendation: For historical accuracy, the apples available in colonial America were likely tarter heirloom varieties, so Granny Smith is the closest modern equivalent.
    

Savor this unique historical treat that blends the natural sweetness of apples with the comforting richness of a custard—truly a taste of the past!