To make a Tansie the best way (see previous posts for details) is dished up by sprinkling with rose-vinegar and strewing on a good store fine sugar. Other alternates to the rose-vinegar are grape-verjuice, elder-vinegar, cowslip vinegar, or the juyce of three or four oranges.
Posted by: hearttohearthcookery | May 13, 2015
Tansie the Best Way
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways, tansy
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Heart to Hearth Cookery 
Looks great!
By: Keeping Food in the Friend Zone on May 13, 2015
at 6:05 am