Savoury Batter (Vegetarian)

Ingredients

• 1 Large Tablespoonful Flour
• 1 Egg
• ½ Gill Milk
• 1 Onion
• 1 Teaspoonful Mixed Herbs

Method

1. 1

   Boil the onion and chop very fine; drop egg into flour and mix well; add milk gradually; stir in the onion and herbs; season to taste; melt some butter in a small baking tin; when hot, pour in mixture, and bake till nicely browned.

2. 2

   Serve with tomato sauce.

3. 3

   If preferred, may be fried in small fritters, a dessert-spoonful at a time.

Nutrition per serving

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 18. The excerpt below is the record exactly as published.

SAVOURY BATTER (VEGETARIAN). Ingredients. i Large Tablespoonful Flour. i Egg. § Gill Milk. i Onion. i Teaspoonful Mixed Herbs. Method. Boil the onion and chop very fine ; drop egg into flour and mix well ; add milk gradually ; stir in the onion and herbs ; season to taste ; melt some butter in a small baking tin ; when hot, pour in mixture, and bake till nicely browned. Serve with tomato sauce. If preferred, may be fried in small fritters, a dessert -spoonful at a time. Puddings and Sweet Dishes. 112 APRICOT EGGS. Rounds of sponge cake cut about £ inch thick soaked in juice from a tin of apricots and sweetened. Place half an apricot on each round of cake, whip some cream (perhaps along with a little Strawberry J am), placing it round to resemble a poached egg. GOOSEBERRY TRIFLE. Ingredients. i Sponge Cake (Stale). 2 lbs. Gooseberries, i Pint Custard. i Gill Cream (whipped). Sugar. Method. Place sponge cake, cut into pieces, in glass dish ; stew gooseberries slowly one hour ; sweeten and pour over sponge cake ; when cool add custard ; decorate with whipped cream. MILK JELLY. Ingredients. i Quart Milk, i Oz. Gelatine. ' / 2 Ozs. Lump Sugar. Vanilla. Pinch of Salt. Method. Soak gelatine in a little water for two hours ; boil milk with sugar and salt ; pour on gelatine ; stir till all is thoroughly dissolved ; pour into basin which has had cold water in it till moment of using. 1 14 PEAR MOULD. Ingredients. 6 Pears. I Small Stick Cinnamon. Sugar to taste. J Oz. Gelatine. 8 Cloves. ! Lemon. f A Few Drops Cochineal, i Pint Water. Method. Peel and quarter the pears ; stew with cloves, cinnamon and sugar in water till tender ; colour with cochineal ; place pears carefully in fancy mould ; take one gill of liquor in which they were stewed and a strip of lemon peel with juice of half a lemon, and melt gelatine (previously soaked in cold water) therein ; boil quickly for five minutes ; when cool, pour over pears in mould. APPLE MERINGUE. Ingredients. | lb. Apples. i Pint Milk. 2 Tablespoonfuls Rice. Little Sugar. Little Salt. Method. Boil rice until thoroughly cooked, then put in a pie dish. Stew apples and lay on the top of rice. Have the whites of two eggs beaten to a stiff froth and place lightly on the top. Serve with cream or custard. INVALID’S JELLY. Ingredients. 1 Knuckle of Veal. I Lemon. | Lb. Loaf Sugar. 4 Eggs. 2 Sticks Cinnamon. 2 Quarts Water. Method. Boil knuckle for from six to eight hours ; when cold, skim care¬ fully ; beat white of eggs to a froth ; break up the shells ; pare lemon very thin ; squeeze the juice ; mix all together and boil in jelly pan for fifteen minutes ; add cupful cold water, and again boil for five minutes ; simmer for thirty minutes ; strain through jelly-bags and pour into moulds. This is greatly improved if taken with cream. A CHRISTMAS PLUM PUDDING. Ingredients. i Lb. Currants, i Lb. Valencias. | Lb. Mixed Peel, i Lb. Flour. \ Nutmeg. J Teaspoonful Salt, 3 Eggs. i Lb. Sultanas, i Lb. Brown Sugar. | Lb. Bread Crumbs. 1 Lb. Suet. 2 Teaspoonfuls Spice. 2 Ozs. Blanched Almonds, i Gill Milk. Method. Thoroughly mix all the ingredients ; put in buttered basin and cover with buttered paper ; boil for three hours ; before using, boil for three hours more. n8 PLUM PUDDING (NO. 2). Ingredients. 2 Lbs. Currants, i Lb. Valencias. 1 1 Lb. Suet. 1 Lb. Fine Bread Crumbs. 2 Ozs. Flour. 2 Large Carrots. 4 Ozs. Apples. | Nutmeg (Grated). 1 Lb. Sultanas. 2 Lbs. Brown Sugar. J Lb. Mixed Peel. 2 Ozs. Sweet Almonds. 2 Lemons, i Potato. 8 Eggs. A Little Mixed Spice. Method. Stone and slightly cut the Valencia raisins ; chop the suet and almonds very fine ; thoroughly beat the eggs and mix with dry ingredients ; if more moisture be needed, add a little milk ; thoroughly stir ; put in well-buttered moulds or basins ; boil for five hours. When required for use, boil for a further two hours. This quantity will make four good-sized puddings which will keep good for months. GERMAN PUDDING. Ingredients. J Lb. Bread Crumbs. J Pint Milk. 2 Ozs. Castor Sugar. I Teaspoonful Butter. 2 Eggs. A Little Jam. A Few Drops Essence of Lemon. Method. Place bread crumbs in basin, and pour the milk (boiling) upon them ; cover with a plate and stand for five minutes ; add butter, and beat with a fork ; add sugar ; beat eggs well and add, with the essence of lemon ; beat all thoroughly ; grease a pudding basin and sprinkle sugar therein ; put in part of mixture ; then one dessert¬ spoonful jam ; add more mixture and repeat jam ; finish with mixture ; cover with buttered paper ; steam for forty-five minutes. 120 COCOANUT Ingredients. | Lb. Bread Crumbs. 3 Ozs. Castor Sugar. 3 Eggs. I Lemon (Rind PUDDING. 4 Ozs. Desiccated Cocoanut. 2 Ozs. Butter, i Gill Milk,

Cook this with the app: pantry check, scaling, and the assistant.