6 EGGS, 3 oz. of powdered sugar, 1 oz. of butter, 1 dessertspoonful of potato flour, and 1 dessertspoonful of orangeflower water. Put the yolks of the EGGS into a large basin, add the sugar, potato flour, and orange water, and beat all well with a wooden spoon for 10 minutes; beat the whites of the EGGS to a stiff froth, and mix them lightly with the other ingredients. Meanwhile beat the butter in the OMELET pan; when boiling pour the mixture into it, and fry the OMELET over a gentle fire. When it begins to set round the sides shake it very gently from side to side, and turn the OMELET neatly out on a buttered dish. Set it in the oven for about 10 minutes, and serve immediately with a little castor sugar sifted over it.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)