Cooking up apple tansey with fairy butter
Apple tansey and fairy butter are on the menu at Colonial Cookery and Customs for Kids, a monthly workshop for children in grades 4 to 8 at Wilton Historical Society. This month’s workshop is Saturday, Sept. 24, 11 to 12:30, at the museum complex at 224 Danbury Road.
A “tansey” originally referred to a dish made with the herb tansy. Over time, the name and spelling shifted, and the herb tansy was longer a required ingredient. During Colonial times a tansey would likely been served as a side dish at a dinner or supper, as it is made with eggs, cream, butter, fruit, and rosewater. It is not quite sweet enough to be considered dessert.
Fairy butter is a light accompaniment. One version includes egg yolks, sugar, and orange flower water, as well as some regular butter.
While the food is prepared, children hear about Colonial manners, morals and way of life. All participants will sample their own cooking and take home recipe cards as well as any leftovers.
The fee is $10/members, $15/non-members. Registration: 203-762-7257 or firstname.lastname@example.org.