Recipe: Omelet Souffle

4 EGGS, 3 oz. of sifted castor sugar, the grated rind of 1/2 a lemon, 1 oz. of butter. Beat the yolks of the EGGS for 10 minutes with the sugar and lemon rind. Whip the whites of the EGGS to a very stiff froth, mix it with the other ingredients, pour the mixture into a well-buttered pie-dish or cake tin, and bake the SOUFFLÉ in a moderately hot oven from 10 to 15 minutes. Serve immediately.

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