To each egg allow 2 tablespoonfuls of cream, or new milk, 1 teaspoonful of strawberry or raspberry and currant jam, 1 thin slice of buttered toast, sugar and vanilla to taste. Butter as many cups as EGGS, reckoning 1 egg for each person. Place the jam in the centre of the cup; beat up the EGGS with the cream or milk, sugar and vanilla, and divide the mixture into the cups. Cover each cup with buttered paper, stand the cups in a stew-pan with boiling water, which should reach only half-way up the cups, and steam the EGGS until they are set—time from 8 to 10 minutes. Turn the EGGS out on the buttered toast, and serve hot or cold.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)