2 eggs, 1-1/2 gills of milk, 2 oz. of Allinson fine wheatmeal, 1/2 oz. of butter, mace, pepper, and salt to taste. Separate the yolks from the whites of the eggs; mix the wheatmeal with the milk, adding the whites of the eggs, a little mace, pepper and salt. Stir the mixture over the fire with the butter until it is quite thick and comes away from the Saucepan; take the mixture from the fire, and when a little cooled add the yolks. Cut off lumps with a spoon and drop them into the boiling SOUP.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)