6 EGGS, 1 teacupful of milk, thickened with 1 dessertspoonful of Allinson fine wheatmeal, 2 oz. of grated cheese, pepper and salt to taste. Butter a pie-dish, pour into it the thickened milk, break the EGGS over it, sprinkle the cheese over them, and season to taste. Bake in a moderate oven until the EGGS are just set.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)