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Cakes and wine were a common feature of Easter traditions. Some 19th-century authors believed that the tradition of eating tansy cakes, which had a sweet and bitter flavor, was connected to Jewish traditions of eating cakes made with bitter herbs. Sometimes the tansy was closer to a pudding than a
73:, though with a slightly green coloring from the addition of tansy and other herbs. Baked tansy could also be given a green color by adding spinach juice. An 18th-century recipe from
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plant. The simplest version of the recipe was made by baking a batter flavored with green tansy juice. Later recipes, like the one from the 16th-century
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188:Table Talk Volume 28
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172:Notes and Queries
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