Recipes > Vegetables > Vegetable Medley, Baked

Vegetable Medley, Baked

To take the place of the roast on a meatless menu, try the following:


  • 1/2 pint of dried beans
  • 1 small can of tomato soup
  • 1 pint of nuts ground
  • 2 raw eggs
  • 1/2 cup of flour browned
  • 1 small onion minced
  • 1 tablespoon of parsley, minced
  • sage
  • sweet marjoram
  • celery salt
  • pepper
  • paprika
  • 1/2 cup of sweet milk


Soak and boil the dried beans to make a pint of pulp, putting it through a colander to remove the skins. Take the tomato soup and to this add the nuts, eggs, flour, onion and parsley. Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in the milk. Put into a well-greased baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.


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The Suffrage Cook Book (1915).

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