Turnip and Meat Pie
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. C. A. Cook
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 255. The excerpt below is the record exactly as published.
TURNIP AND MEAT PIE.— Take 1 pt. of left-over meat (pork preferred), cut fine, 1 qt. small, thinly cut slices of turnip, put in a large size pudding dish or baking-tin and pour over suffi- cient water to cook it about 20 minutes, season to taste. Then make a batter, consisting of 1 cup buttermilk, 1 teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.