I love to browse vintage newspapers and you never know what you’ll find. Here’s a heritage recipe found in the Perrysburg Journal, an Ohio newspaper.
April 15, 1915 Chronicles of America – Library of Congress collection
The Turnip Pie recipe has these instructions:
Put 2 cups of mashed cooked turnips into a basin, add 3/4 cup of brown sugar, 3 well-beaten eggs, 2 tablespoons of molasses, 1 tablespoon melted butter, 1 tablespoon powdered ginger, 1 teaspoon of powdered cinnamon and 1/4 of a teaspoon of salt. Mix and bake in one crust like a pumpkin pie.
Now, who is brave enough to try this? Please, return and tell me if your family liked it. Maybe I’ll get up my nerve, though I’m not a very adventurous cook.
It sounds like something that Gail and Clyde Martin might try out. After all, they did make turnip slaw and turnip kraut to can. They liked to introduce new uses for vegetables to their customers at the weekly farmer’s market. They would even prepare samples for people to try.
They also liked to surprise people with foods. Gail made cucumber rings that fooled the taste buds and the eye into thinking they were cinnamon apple rings. Her sweet potato pie easily passed as a pumpkin pie. That makes me think that they might have found this recipe for turnip pie intriguing.
Turnip photo by Virginia Allain