3 EGGS, 1 oz. of grated cheese, 3 dessertspoonfuls of water, pepper and salt to taste, and 1 oz. of butter. Beat the yolks of the EGGS, add to them the water and seasoning; whip the whites of the EGGS to a stiff froth, and mix it lightly with the yolks. Meanwhile have the butter boiling hot in an OMELET pan, pour the mixture into it, and let it fry over a gentle fire. Pass a heated salamander or coal-shovel over the top of the OMELET. When it has risen, scatter the cheese over it; let the OMELET cook a little longer, fold over when the top is still creamy, and serve immediately.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)