Recipe: Gardener’s Omelet

1 breakfastcupful of cold boiled vegetables, minced fine (green peas, carrots, turnips, potatoes, &c.), 4 EGGS, 1 tablespoonful of Allinson fine wheatmeal, 1/2 a gill of milk, pepper and salt, and a little nutmeg to taste, 1 oz. of butter. Beat the EGGS and milk well together, rub the meal smooth with it, add the vegetables and seasoning, and fry as an OMELET. Serve with Sauce.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)