Apple Tansey: A Colonial-Era Apple Delight You Need to Try

Apple Tansey is a beautifully simple dish that dates back to Colonial America, blending apples, eggs, butter, and sugar into a warm, skillet (I love this one from Lodge)-cooked treat.

This rustic recipe offers a glimpse into the flavors early Americans enjoyed for breakfast or a light snack. Imagine tender apple slices swimming in a sweet, eggy custard – it’s quick, comforting, and surprisingly elegant.

History

Apple Tansey (sometimes spelled “Tansy”) comes from 18th-century cookbooks, including Hannah Glasse’s famous “The Art of Cookery Made Plain and Easy” (1747). In Colonial times, it was considered a versatile dish – part dessert, part breakfast, sometimes even served at supper tables.

The name “tansey” originally referred to a type of egg custard cooked with tansy herb, but by the time apples were added, the herb was often left out, leaving just a sweet, buttery, apple-filled custard fry-up. Colonists prized it for its simplicity and ability to make use of apples, a staple fruit of early American households.

Equipments

• Frying pan (preferably cast iron for authenticity)
• Mixing bowl (I love this mixing bowl set)
• Whisk or fork
• Paring knife (Chefs envy this knife set)
• Spatula
• Serving plate

Ingredients

• 2 medium apples (tart varieties like Granny Smith or heirloom varieties work best)
• 3 large eggs
• 2 tablespoons sugar (plus extra for sprinkling)
• 3 tablespoons butter
• ½ teaspoon nutmeg (optional, for authentic flavor)
• 2 tablespoons milk or cream
• Pinch of salt
• Lemon zest (optional, for brightness)

Instructions

Step 1: Prepare the Apples

Peel, core, and thinly slice the apples into rounds or half-moons. Keep the slices fairly uniform so they cook evenly. Set aside while you prepare the custard base.

Step 2: Whisk the Eggs and Seasonings

In a mixing bowl, whisk the eggs, sugar, milk (or cream), salt, and nutmeg until well combined. You want a slightly frothy custard mixture. If using lemon zest, stir that in too.

Step 3: Sauté the Apples

In a cast-iron or heavy-bottomed pan, melt the butter over medium heat. Once foamy, lay the apple slices in a single layer. Cook for 2-3 minutes on each side until softened and lightly golden.

Step 4: Pour and Cook the Custard

With the apples still in the pan, pour the egg mixture evenly over them. Tilt the pan to help the custard spread. Let it cook for 3-4 minutes, gently shaking the pan occasionally so the custard doesn’t stick.

Step 5: Flip or Fold (Optional)

Traditionally, you could either flip the whole tansey like a pancake (tricky but fun) or fold it in half like an omelette. If flipping, do so carefully with a spatula once the bottom is golden and set.

Step 6: Finish and Serve

Slide the Apple Tansey onto a serving plate. Sprinkle with a bit of sugar on top for a sweet crust. Serve warm, either plain or with a drizzle of honey or a dusting of powdered sugar.

Special Notes

• Authentic Touch: Early versions sometimes used cider instead of milk in the custard for extra apple flavor.
• Tansy Herb?: Traditional tansy leaves were sometimes chopped into the eggs, but modern versions usually leave them out because they can be toxic in large amounts.
• Variations: Some colonial cooks added rosewater or cinnamon for fragrance. Feel free to experiment!

Nutrition (Per Serving)

• Calories: 320 kcal
• Carbohydrates: 30 g
• Protein: 9 g
• Fat: 19 g
• Saturated Fat: 10 g
• Cholesterol: 260 mg
• Sodium: 150 mg
• Fiber: 3 g
• Sugar: 21 g