Recipes > Vegetables > Batter Vegetable

Batter Vegetable


  • 1/2 pound of turnips
  • 1/2 pound of carrots
  • 1/2 pound of potatoes
  • 1/2 pound of shelled green peas (if in season)
  • 1/2 pound of onions
  • 8 ounces of Allinson fine wheatmeal
  • 1 pint of milk
  • 3 eggs
  • 2 ounces of butter
  • pepper and salt


Cut the vegetables into small dice; fry them in the butter until fairly well cooked. Make the batter with the milk, wheatmeal, and the eggs well beaten; add the vegetables and seasoning. Bake the mixture in a pie-dish for 1 1/2 hours in a moderate oven.


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Dr. Allinson's Cookery Book (1915).

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