1 large head of celery, 1 pint of milk, 3 eggs, 6 oz. Allinson fine wheatmeal, 2 oz. BUTTER, 1 English onion, pepper and salt to taste. Prepare the celery, cut it into small pieces, chop up the onion pretty fine, and stew both gently in half the milk and the BUTTER and seasoning. Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal. When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours. Eat with potatoes and tomato Sauce.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)