THIS WEEK’S RECREATION
Parsnip Pie
A sweet parsnip and vanilla pie, finished with golden meringue.
In 1979, parsnips made their way to the dessert table. Mashed parsnip, milk, sugar, vanilla and egg yolks form the filling, with pastry underneath and a crown of baked meringue on top. It looks like a familiar, old-fashioned dessert pie, although the main ingredient might suggest otherwise.
The filling and pastry bake together before the meringue is added and the pie returns to the oven. Could something I’d usually serve beside a roast earn a place at the other end of the meal?
ALL 1979 RECIPES
The 1979 Archive
Every recipe I’ve recreated from the Ward 9 cookbook, from surprisingly good casseroles to very 1979 desserts.
THE 1979 TEST
Brilliant, baffling, or still worth making?
Every recipe gets a verdict.
I’m cooking my way through my grandmother’s 1979 hospital ward cookbook, testing each recipe with a modern City Slicker eye.
Together, we're seeing what still works, what feels very much of its time, and what deserves another turn on the table.






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