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Turnip Pie

Pastries - Savoury Double Crust Pies

'Turnip Pie' most usually means Turnip and Mutton pie - see its ancient name of 'Harico' - but receipts for either sweet or savoury turnip pies are known from the 1840s to the 1930s.

To add to any confusion, the term 'Turnip Pie' has occasionally been used to indicate a 'clamp' or storage pile for vegetables.

Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

TURNIP PIE. Season some mutton chops with salt and pepper, reserving the ends of the neck bones to lay over the turnips, which must be cut into small dice, and put on the steaks. Add two or three spoonfuls of milk, also a sliced onion if approved, and cover with a crust.

Original Receipt from 'Hereford Times' - Saturday 21 December 1861

Turnip Pie.-Take a turnip and pare and boil it; add a teaspoonful of tartaric acid and a cup of sugar; season and boil it as an apple pie.

Original Receipt from 'Nottingham Evening Post' - Wednesday 27 March 1935

Turnip Pie. Wash and peel two pounds of turnips. Boil till very tender, strain and mash with fork. Melt half an ounce of margarine, stir in half an ounce of flour, and when blended add gill of the water in which the turnips were cooked. Stir till boiling, then add the turnips and two ounces of cheese. Season to taste. Put two ounces of cheese (chopped) on top and brown off in hot oven for about ten minutes

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