3 eggs, 2 oz SR flour (or plain flour with 1 tsp baking powder), 4 oz grated chedder [sic] cheese, 1 Tbls grated onion, 2 Tbls chopped parsley, seasoning, butter for frying.
Method: Blend all ingredients together. Heat butter in pan, drop spoonfuls of this mixture. Fry until crisp and golden brown, turn, brown on the other side. Drain well. Serve with a dish of sliced tomato and crisp lettuce.
Source: contributed by S. Vance in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.15.
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