Apple Tansy (1950s)

Apples are my favourite fruit.  I am sorry but a banana doesn't hold it for me and there are so many varieties to choose from.  If you travel back fifty or sixty years ago however there were countless different varieties, even more than today but many have become extinct down to neglect and the commercial homogeneity of the cider industry in the eighties and nineties.

About.com has a whole bunch of information about Apples as I am more interested in what you do with them once you get them.

They feature quite heavily in vintage cooking given their ease of growth and availability.

So what is an Apple Tansy? It is essentially a sweet omlette.  As with most things, there are many different takes on this recipe, but this take is provided by Farmhouse Fare being contributed by Kathleen Thomas.

You will need:

3 large apples
Sugar to taste
1 pint of milk
3 eggs
A little mixed Spice
1 cupful of fine breadcrumbs

1. Peel and slice the apples, cook gently in a little butter until soft and pour into a greased fireproof dish.
2. Beat the eggs and add them to the milk, sweeten to taste and add a pinch of the mixed spice and the nutmeg.
3. Pour the mixture over the breadcrumbs and beat lightly then pour the mixture over the apples and bake very slowly till set.

There isn't any indication about what temperature you should cook it at so your guess will be the right one.

Keith Floyd's Apple Pie - 1980's

Image via Wikipedia

To make Keith Floyd's Apple Pie:

8 oz (250g) shortcrust pastry
1lb (500g) cooking apples (peeled, cored and sliced)
3 oz Granulated Sugar
3 Cloves

1. Divide pastry in two and roll out one half large enough to cover an 8 inch (20cm) ovenproof plate.

2. Put the apples onto the pastry-lined dish and sprinke on most of the sugar.

3. Position the 3 cloves strategically.

4. Brush the pastry edges with alittle cold water.

5. Roll out the remaining pastry and lift carefully over the apples.

6. Press the edges well together and trime away the excess.  With your thumb and finger push up the edges and pinch the top.

7. Make a cross in the centre to allow the steam to escape.

8. Decorate with trimmings optional, brush top with water and sprinkle on remaining sugar.

Bake at 190 celsius (375 F) for 40 to 50 minutes until golden brown. 

Image via Wikipedia

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