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.