1 lb. of POTATOES, 3/4 pint of milk, 1 tablespoonful of finely chopped capers, 1 teaspoonful of vinegar, pepper and salt to taste, 1 tablespoonful of Allinson wholemeal, boil the POTATOES till nearly tender; drain them and cut them in slices. Return them to the Saucepan, add the milk and seasoning, and when the milk boils add the wheatmeal. Let all simmer until the POTATOES are tender, add the capers and vinegar. Then simmer a few minutes with the capers, and serve.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)