Reading a Recipe

Step 3 of 3: See a modern version of the tansey recipe

The Ashfield recipes were tested and adapted by the Miller-Cory House Museum in Westfield, New Jersey by their Open-hearth Cooking Committee in the 1980s. This is their adaptation.

Spinach Omelet
6 eggs
1/2 cup heavy cream
1/2 cup spinach, cooked, drained, and chopped
(1/2 package frozen spinach, thawed)
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter
1 orange, quartered

Beat the eggs and cream together lightly with a fork. Stir in the spinach, nutmeg, and salt. Melt the butter in an omelet pan or heavy skillet over high heat. When the foam subsides, pour in the egg mixture. Reduce the heat and tilt the pan until the eggs are set. The pan may be covered to help set the omelet top. Fold the omelet in half and slide it onto a heated serving dish. Garnish with orange quarters. Serves 2.